HOTEL KITCHEN (CONNECTIVITY)
MAIN KITCHEN
BANQUET
PANTRY
BALL ROOM
BANQUET HALL
PRE-FUNCTION RESTAURANT
EMPLOYEES
DINING
COCKTAIL
LOUNGE
FOOD &
BEVERAGE STORE
RECEIVING
TRASH
COFFEE SHOP
PANTRY
COFFEE SHOP
ROOM SERVICE
AREA
SERVICE
ELEVATORS
DEPARTMENTS IN A HOTEL KITCHEN
KITCHEN
PREPARATION
AREAS
MEAT
PREPARATION
SALAD
PREPARATION
VEGETABLE
PREPARATION
SANDWICH
STATIONS
MAIN COOKING
AREA
OTHER AREAS
SERVING
FACILITIES
BAKE SHOP
DISH WASHING
POT WASHING
STORAGES
CALCULATING MAIN KITCHEN AREA
ACCORDING TO NEUFERT (FOR INITIAL CALCULATIONS ONLY)
MAIN KITCHEN & STORE - 1.2 SQ.M. PER SEAT
SATELLITE KITCHEN - 0.3 SQ.M. PER SEAT
BANQUET KITCHEN - 0.2 SQ.M. PER SEAT
MAIN KITCHEN AREA IS CALCULATED BY ADDING ALL THE FOLLOWING AREAS
0.6 SQ.M. / RESTAURANT SEAT
0.2 SQ.M. / BANQUET HALL
0.1 SQ.M. / COCKTAIL LOUNGE SEAT
0.1 SQ.M. / HOTEL GUESTROOMS
STORAGE AREA DISTRIBUTION
DRY FOOD STORAGE 30%
REFRIGERATED STORAGE 25%
FROZEN FOOD STORAGE 10%
BEVERAGE STORAGE 15%
REFRIGERATED BEVERAGE 5%
NONFOOD STORAGE (CHINA, SILVER, PAPER) 15%
AISLES IN KITCHEN
Working aisle
Traffic aisle
Multi-usage aisle (not recommended)
It is recommended that working and traffic aisles must
be separated for better functioning of kitchen. They can
be placed either parallel or perpendicular to each other.
Traffic aisle can serve two departments if placed
strategically.
Traffic aisle placed along the wall can serve only one
department at a time.
In cases where traffic aisles are placed in peripheral
manner, it increases circulation area drastically and
consumes upto 25% of kitchen area in circulation.
WORKING AISLE
GUIDE
FOR 1 PERSON
WORKING (24 IN. TO
36 IN.)
FOR 2 PRESON BACK TO
BACK (42 IN.)
TRAFFIC AISLE GUIDE
FOR 2 PERSON TO PASS
(30 IN.)
FOR 1 TRUCK TO PASS 1
PERSON (ONE WAY)
(24 IN. + MAX. TRUCK
WIDTH)
FOR 2 TRUCKS TO PASS
(ONE WAY) (20 IN. +
MAX. TRUCK WIDTH)
FOR 2 TRUCKS TO PASS
(TWO WAY TRAFFIC)
(30 IN. + SUM OF
TRUCK WIDTHS)
GENERALLY THERE ARE THREE TYPES OF AISLES IN A KITCHEN
INTER-SPATIAL RELATIONSHIPS IN KITCHEN
MAIN COOKING
MEAT
PREPARATION
VEG.
PREPARATION
REFRIGERATORS
& FREEZERS
DRY STORAGE
SERVING
FACILITIES
SALAD
PREPARATION
SANDWICH
PREPARATION
GARBAGE
MEAT
PREPARATION
MEAT
REFRIGERATOR
MAIN COOKING
SANDWICH
PREPARATION
GARBAGE
SALAD
PREPARATION
MAIN COOKING
VEG.
PREPARATION
REFRIGERATORS DRY STORAGE
SERVING
FACILITIES
SANDWICH
PREPARATIONS
GARBAGE
VEG.
PREPARATION
VEG.
REFRIGERATOR
DRY STORAGE
SALAD
PREPARATION
MAIN
COOKING
SANDWICH
PREPARATION
GARBAGE
INTER-SPATIAL RELATIONSHIPS IN KITCHEN
INTER-SPATIAL RELATIONSHIPS IN KITCHEN
BAKE SHOP
DRY STORAGE
REFRIGERATED
STORAGE
SERVING
FACILITIES
POT WASHING GARBAGE
REFRIGERATED
STORAGE
RECEIVING
MEAT
PREPARATION
VEG.
PREPARATION
SANDWICH
PREPARATION
BAKE SHOP
MAIN
COOKING
SERVING
FACILITIES
SALAD
PREPARATION
DISH
WASHING
DINING
AREAS
SERVING
FACILITIES
VARIOUS
PREP. DEPT.
GARBAGE
POT
WASHING
MAIN
COOKING
BAKE
SHOP
SERVING
FACILITIES
GARBAGE
KEY DIMENSIONS (ACCORDING TO NEUFERT)
PREPARATION AREAS DISH WASHING AREA WAITERS DOOR ARRANGEMENT
CROCKERY & PAN WASHING COLD STORE & METAL TROLLEY VEG. PREPARATION
KEY DIMENSIONS (ACCORDING TO NEUFERT)
MEAT PREPARATION BANQUET KITCHEN BAKE SHOP
KITCHEN CONNECTIVITY
KITCHEN
COOKING AISLE INTERACTIVE KITCHEN FLOOR DRAIN
CUTLERY STORE COLD STORAGE INDOOR UNIT OUTDOOR UNIT
