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Kitchen layout types1/8/2024 ![]() ![]() As the name suggests all the short orders are executed from here. Pantry and Dispensary Bar: Salad, Snacks, juice and various fast foods are served in Pantry.Halwai: All types of sweets and sweet card are getting from Halwai.Utensil rack: Cleaned dishes and equipments are stored and kept in order to the utensil rack.Utensil and Wash-up: The dirty and late food and dishes are stored in utensil and those are cleaned in the wash-up room.Thai is co-related with Mexican and it is based on Thailand a food. Mexican and Thai: Mexican foods are spicier than the Continental.Chinese: Chinese is like as Thai, but it is mainly related with fresh vegetables and half-cooked food as they looked for increasing the palatability of the food.Foods are easily prepared as no many ingredients are needed for spice. Continental: Continental is not spicy like Indian.Traditional method used is spit roasting. Tandoor: Tan door is co-related with Indian.Indian: In Indian, there followed different types of methods of cooking.Walk-up: In a kitchen layout the portion of the walk-up is preserved for keeping fresh, green vegetable and raw materials or ingredients.So, kitchen layout is very important proportion for hotel. Every hotel has a foundation ingredient on which the other departments of the hotel are based. The plan is often limited by space availability. But, the plan or layout of a kitchen will be determined by the catering policy of the establishment. The significance of a kitchen layout is to arrange everything within a functional path. From the smallest kitchen to one on a grand scale, all kitchens are equipped with the same basic appliances. ![]() A kitchen layout should be designed to have a “triangle flow” from the refrigerator to the sink and to the stove. The way in which the parts of kitchen in a hotel is arranged, called kitchen layout. ![]()
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