Design should include
- applying space-management principles to the kitchen and food storage areas
- designating work sections for various menu functions
- creating a floor plan that contributes to efficiency of the workflow
- organizing equipment, supplies, and ingredients to facilitate food preparation.
Process/Skill Questions:
Thinking
- How does a kitchen floor plan contribute to an efficient workflow?
Communication
- What role does speaking or writing play in creating a kitchen floor plan?
Leadership
- How is cooperation vital in performing the task of organizing ingredients in a refrigerator or dry storage room?
Management
- What are the consequences of failing to organize ingredients in a refrigerator or dry storage room?
- How does organizing ingredients interrelate with other tasks?