Food Production Theory
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional
cookery
-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage
application.
1. Kitchen Organization
1.1. Kitchen Layout
: This means the positioning of work centers and the arrangement with respect to
equipment unnecessary service for the kitchen.
-The kitchen layout is important to the relationship between the manager and the employee.
-the amount and the type of work done by the employee affects then attitude towards work because they are
influenced by the layout design and the equipment available.
-design factors are influenced by coarse and other government requirements e.g. fire emergency exit.
-the relationship between other departments e.g. stores and service area must be emphasized.
-it is important that receiving and storage area are considered when planning the design.
-If production is poorly designed much time can be wasted in walking between the work stations.