Production Department - Kitchen

           The kitchen isl the place where food is prepared . In a hotel or in restaurant a spice l room is used for food preparation and is known as kitchen, in outside catering it is a place assigned for food preparation like in trekking, rafting,      etc. The word kitchen comes from the French word "Cousin", which means art of cooking or food preparation in the kitchen. In modern hotel management cuisine refers to the art of cooking and style of service.
         Kitchen is the central point of activities in all restaurants and hotels where food is prepared. It is the heart of hotel. A hotel is defined as a place where lodging and foods available, so kitchen is one of the most important  unit as kitchen is related. with food . The purpose of kitchen organization in a hotel or restaurant is to produce is managed for the most effective use of staff, equipment and materials . It is  revenue earning unit. 50% of hotel's collection is from food. 
             Kitchen planning and layout
              the requirement of a kitchen has to be identified clearly. It should be3along term planning as extra room or extra bed or extra facilities can be added, in the some way extra chairs as may be added to cater to increased number of guests but to increase the capacity and kitchen equipment is not so easy . Following factors  wildeter4mine the kitchen area:

              -Food
to be prepared 
              - Number of guests to be served at a time and in total 
              -Type of food to be prepared 
              - Tye of establishment
              -Type of service
              - Style of service 
              -Class of service 
              - Types of equipment
                       While designing and planning a kitchen all the above factors plus extra points given below must be considered.-