Combined layout

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INTRODUCTION
Systems of Operation
Characteristics of food operations differ as much in production sections as in service areas. High labour
costs and shortage of trained personnel have caused managers t o seek systems of operation that
minimize labour to the greatest extent consistent with delivery of acceptable standards of products and
services. System is a popular concept in modern planning. It may refer to total, partial, or no
production connected with the food service facility. An important key to the systems approach is
simplification. Development of a desirable system calls for thoughtful evaluation of all activities,
products and procedures in terms of desired results. A system of operation may be applied to any type
of food service from the simplest to the most elaborate. Its goal is the improvement of operating
efficiency in response to needs. A system may involve the use of partially or fully prepared foods.
Some food service organizations depend on commercially prepared food entirely and do not have a
production department. Other organizations, capable of training and controlling staff, recognize that in
order to provide the degree of excellence and price acceptable to their patrons, the food mu st be
produced largely within their organization. The system of production strongly influences organization of
the food facility and the equipment

However no one food production and service programme has been found to satisfy every situation.
Hence it is important, obviously, to choose a plan or system or operation at the outset of planning.

The component work units in a full-production kitchen include the following:
1. Ordering, receiving and storage.
2. Preprocessing of raw materials such as meats, vegetables and fruits.
3. Cooking – soups, vegetables, meats, sauces, bakery products and other menu items or specialty
items.
4. Pantry or set up section – salads, sandwiches, beverages and desserts.
5. Service areas.
6. House keeping or clean up departments - pot washing, dish washing and janitor services.
All food establishments require careful planning of all the facilities as illustrated in the figure given
below:

1 2 3 4 5 6
Supply Pre-process Preparation or
production
Setup Serve Clean

Butchery Soups and Vegetables
and Starters
Beverages Service Unit
and Pantry
Pot-washing
Ordering
Receiving
Storage
Vegetables
and Fruits
Main dishes and
accomplishments
Salads and S/Ws Dining Area Dish washing
Bakery items Desserts Janitor services

Studies in layout analysis usually revolve around three basic areas:
1. Layout design and the selection and placement of equipment.
2. Work methods and factors that improve worker effort.
3. Utilization of equipment and materials to reduce labour required to produce and serve food s and
increase productivity of high quality products to maximize sales and profits.
The first point is of major interest in planning since it directly affects the design, the type and size of
equipment and its location. The other two factors influence the layout plan.

LAYOUT DESIGN
A layout design is a plan that indicates spatial allowances, physical facilities, construction features and
work areas with equipment located therein. In such a design work sections should be jointed together
so that all necessary functions in the facility can be performed efficiently. Many significant factors will
influence the design, such as quality and quantity of output, cost of operation, time scheduling
character of materials produced and system of operation.

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BASIC UNITS IN PLAN DESIGN
There are three distinct parts in a layout:
1. Work centres,
2. Sections and
3. The layout made up of work centres jointed into sections.
The best plan results when work centres are planned first, then sections and the sections are put
together to form the total layout.

1. Work centres
A work centre is the basic component or unit in a layout. The relationship of work centres to the
layout is similar to that of atoms to matter. There is nothing smaller. Work centres are areas where
a group of closely related tasks are carried out by an individual or individuals. The space allotted to
a work centre should be approximately 15 sq.ft. (6’ long X 2 ½’ wide) and the sequence of work is
important in locating work centres. Mobile equipment can help to reduc e spreading out work
centres and can create a new work centre as well when needed (create a rectangle).
2. Sections
A section is a group of related work centres in which one type of production occurs. The section is
planned after all of the work centre plans for that type of production or task (job have been
completed and can be joined together) e.g. Baking section, cooking section, dish washing section,
storage section, service section etc. In putting a section together, it is helpful to think of work
centres as atoms being joined together to make up molecules of matters. The union or joining of
work centres should be logical and scientific and where work centres have a large number of inter
relationships, they should be close together. A high amount of inter relationships, dual use of
equipment, and compactness are to be considered in locating work centres in a section.
3. The layout
Sections are joined together to make up the complete plan or layout. Work sections should be
joined that have a high amount of relationships, and supporting sections should be located close to
the sections that they supply. As atoms are joined to make up molecules and molecules are joined
to make up matter, so in layout planning work centres are combined into sections and sections into
layouts.

FLOW OF WORK
The sequence of operations in the processing of materials or the performing of essential functions is
called the flow of work. The joining of work centres into sections and sections into a layout should
follow certain rules relating to flow of work. Such flow is frequently defined as a natural and logical
sequence of operations in the processing of materials or doing of work. Normally, the flow of materials
is from receiving to storage, to pre-preparation, to preparation to finish holding to service, to dish
washing and pot washing and other cleanup to garbage disposal and so on. There are eight basic rules
that should be remembered in establishing flow in work centres, sections and the entire layout:

1. Functions should proceed in proper sequence directly with a minimum of criss-crossing and back
tracking.
2. Smooth, rapid production and service should be sought with minimum expenditure of worker time
and energy.
3. Delay and storage of materials in processing and serving should be elimina ted as much as
possible.
4. Workers and materials should travel minimum distances.
5. Materials and tools should receive minimum handling and equipment should receive minimum
worker attention.
6. Maximum utilization of space and equipment should be achieved.
7. Quality control must be sought at all critical points.
8. Minimum cost of production should be sought.

The flow most suitable for one operation will differ from others according to the manner in which it
meets the individual needs of the facility. Change and adjustment are often necessary in adapting a
good flow to the specific structural requirements and building shape. A plan is seldom achieved without
compromise.

SPACE ALLOCATION
The challenge when allotting space for a food facility is to allow enough for functional efficiency without
excess space to add to building, operating and maintenance costs. The dining areas, for example,

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needs to be large enough to provide for the number of persons who will require service during a given
period of time. If larger than needed, not only will there be excess building expense measured in cost
per square foot or meter, but also operating expense measured in labour time for extra steps in
service and maintenance. Space for dining areas is usually based on the number of squar e foot or
meter per person seated multiplied by the number of persons seated at one time. Depending on the
type of operation the allowance per seat will vary from a minimum of 9 sq.ft. (0.85 m
2
) for school
lunch rooms, to a maximum of 16 to 18 sq.ft (1½ to 1.70 sq. meters) for commercial cafeteria or table
service, hotel, club or restaurant.

PRODUCTION AREAS
Many factors influence space requirements for production and consideration of them when planning is
essential for ultimate satisfaction. It is necessary to make a detailed study of the specific needs. Major
points to be considered are:
1. Type of preparation and service.
2. Amount of total production done in the facility.
3. Volume in terms of the number of meals served.
4. Varieties of food offered in the menu
5. Elaborateness of preparation and service.
Variety in menu selection and elaboration of foods tend to increase space needs in work areas and
storage.

SERVING AREAS
Space allowances for serving areas should be adapted to the needs of the specific facility. The menu,
organization of work and number served will influence size. The type of service will also be influential
in dictating space needs.

RECEIVING AND STORAGE AREAS
Space allocation for receiving and storage should be based on specific needs. Calculation of needs is to
be based on the menu to be served, the temperature and humidity requirements of the items to be
stored, availability, reliability frequency and cost of deliveries and the obtaining of supplies and the
largest volume for which provision must be made. Suitable and adequate space is needed for the
receiving and checking in of supplies as they are delivered. Truck bed height for delivery platforms
and roll-in levels for refrigerator floors help greatly in the movement of supplies. The storage area
should be organized to promote quick location of items and convenience in handling. It is important
that areas be so planned for storage that delivery men and their loads will not get in the way of
kitchen workers.

COMMON STORAGE
Major supplies usually include cereals, sugars, flours, condiments, fats and canned and bottled goods,
soaps, paper supplies and laundry. It is desirable for safety that soaps and other cleaning materials
that may be injurious to health be stored in a separate area away from food.

VENTILATED STORAGE
Root vegetables need cool, dark storage at 50° to 60°F (10 to 15°C) and a relative humidity of 85 to
90%. Allow for good ventilation by cross-stacking sacks on a floor pallet.

REFRIGERAT ED AND LOW - TEMPERATURE STORAGE
Many factors affect space needs for refrigerated and low-temperature food. Specific menu offerings,
volume and required holding time are significant factors. Approximate allocation of space is 20 to 25%
for carry over foods, salads, sandwich materials and bakery products. A walk-in refrigerator is feasible
for an operation serving 300 to 400 meals per day.

SANITATION AREAS
Space needs in the dishwashing area will be affected by the volume of dishes arriving at one time,
holding requirements, methods and person nel for the operation and the equipment used. In all
instances there should b adequate space to receive the volume of soiled dishes likely to arrive at on
time without hazardous pile-up, plus space for scraping, stacking and placing in baskets or on a
conveyor of a machine or into a pre-rinsing operation. The clean dish space, whether a part of the
machine or the table should be sufficient for dishes to stand and air dry before stacking. In calculating

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total space, it is usually recommended that the clean dish area occupy 60% and the soiled dish table
area 40% of the total space. Space allocation will depend on the following factors like - whether dishes
are washed by hand or machine; pre-rinsing done by hand or by machine; will a soak-sink be used for
dishes and silver, what type of equipment will be used for moving and storing clean tableware; what
storage will be provided for detergents, special cleaning equipment and extra tableware etc.

POT AND PAN SECTION ( POT WASH )
Provide a soiled utensil collection area adequate for the largest number that normally arrives in the
section at one time. A minimum of 40 sq. ft. is generally regarded as sufficient for the smallest unit,
however the space allowance will vary widely according to equipment used and the volume of pots and
pans handled.

MISCELLANEOUS SANITATION AREAS
An area sufficient enough should be provided with a hose supplying a flood of water with suitable
force, a steam hose and adequate ventilation for washing of trolleys, garbage cans and other similar
mobile equipment. A rack for draining and storage also is essential.

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The schematic layout 'diagram' will illustrate the principles that would guide in planning and designing
an 'ideal' kitchen. The various work/service areas must be separated and the flow routes operated for
the efficient running of the kitchen.
1. Staff entrance
The rear staff access should be a separate entrance leading directly to staff clock-rooms and
changing rooms, to prevent staff entering kitchen areas in their street clothes. Punch clocks, details
of rotas and staff announcements and other related information boards should be located here.
Street clothes and uniforms are stored in the locker rooms in locked upright cupboards and the
locker rooms should be kept warm and dry to allow clothes to dry out after use.
2. Goods Entrance
A separate goods entrance is located on the other side of the building, away from the staff and
public entrances. Service roads have to be provided and a loading ramp should a lso be
constructed.
3. Supervisor’s Office
A supervisor's office should be provided, so that deliveries can be checked as they arrive. Other
related management offices could also be provided near to supervisor's office, so that suppliers and
other representatives could be entertained. There could he a small waiting area and possibly a
room where samples could be tried out.
4. The Main Storage Area
The storage areas are located close to the goods entrance and consist of a number of stores for the
various items like dry, refrigerated and cold storage. Storage areas should be cool and well
ventilated, so that north-south facing locations are ideal. Storage areas should be close to or easily
accessible to the main kitchen area.
5. Preparation area
The preparation areas will be divided into sections handling meat, fish, vegetables, sweets, and
pastry etc. Each section being located as close as possible to its appropriate storage area. Strict
segregation of some items is required for reasons of hygiene.
6. The cooking area
It could be designed as an island site (as shown) or L or U wall arrangement. There should be
proper ventilation canopy (or exhaust) over and drainage gullies below items of wet equipment.
Dry and wet equipment should be well separated ( e.g. fryers away from steamers) for reasons of
safety and equipment used commonly by more than one section should be ideally located for easy
access and use by all sections.
7. Servery
The cooking area has good access to the servery where prepared foods are stored in hot and cold
counters for assembly into meals and collection by waiting staff. The servery is designed with
separate entrances into and out of the restaurant to avoid collisions and provide proper flow
routes. Orders are collected from the service counter by waite rs and a still room (pantry) for
handling beverages, bread, rolls etc. may also be located in this area.
8. Pot Wash
A pot wash should be provided with adequate space and provisions for carrying out the cleaning of
large and numerous pots and pans and other vessels and tools used for cooking. Hot and cold
water hoses and pipes should be provided.
9. Dish Wash/Crockery Wash
Dirty crockery is returned to the crockery wash up by waiters and this section is sited adjacent to
the servery. Steps should be taken to minimize noise, by the use of partitions or walls or a lobby
area. There should be a direct access to the garbage disposal area from dish wash area. The
garbage disposal area should be separated from the goods access point and should consist of a
screened, solid area capable of being hosed down.
10. Chef’s office
A Chef’s office should be provided adjacent to the main cooking area, giving overall supervision
through a window or glazed partition and encouraging frequent contact between management and
staff.
11. Entrance to Restaurant
12. Exit from restaurant to Dish wash, Servery etc.

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COOKING AREA –A BRIEF DESCRIPTION OF DIFFERENT LAYOUTS
Island Grouping
The principle behind this type of arrangement is an island grouping of major cooking equipment
which is normally positioned back to back with access afforded all round. The arrangement pre
supposes that sufficient gangway space is available all round to allow also for the grouping of
other items of equipment around the perimeter walls of the kitchen. Some separation of
cooking equipment is advisable, in particular wet items (steamers, boiling pans etc.) away from
dry equipment such as fryers, grills, griddles. A ventilation canopy is normally suspended over
the island arrangement, with forced air extraction eq uipment used to remove steam and
cooking smells from the kitchen. Drainage gulleys may be provided all round or adja cent; to
wet equipment, which may also be provided with mains ( drinking) water supplies for direct
filling and cleaning. Item. of equipment used by more than one kitchen party are best sited
at the periphery of the island to allow easy access by all users.

Wall Arrangement
In wall arrangement, as the name suggests, the preparation areas are ranged along walls in an
L-shaped pattern and a grouping of appliances (open top ranges, wall mounted grills, deep tat
fryer etc.) occurs along, a further wall section. Additional preparation or holding, tables are
placed in the centre of the kitchen, allowing considerable space for make-up of meals,
preparation of salads and cold dishes, during serving periods and so on. Crockery and pan
wash-up has been confined to the remaining wall. This type of arrangement works well if
distances between work stations are not excessive. V entilation may rely simply on open
windows in walls close to cooking equipment or alternatively extract hoods can be mounted
over equipment. An extension of the straight line arrangement is to run a second line of
appliances parallel to the first, with serving tallies or trolleys arranged in a central aisle
between the two sets of equipment.

‘L’ or ‘U’ Shaped Arrangement
Here space does not permit use of the Central Island or wall or parallel arrangements. An
alternative is to create an L or U shaped grouping of equipment. Separation of main groups of
equipment can be achieved, particularly with the L-shape and if further items need to be added
a second inner L-run can be positioned. This second 'L' may in fact consist of preparation of
serving tables and follows the line of the cooking equipment, with an appropriate aisle in
between.
The U-shape as its name implies consists of a run of equipment, arranged around three walls.
Both arrangements offer reasonably easy access to cooking equipment and are b est suited to
traditional restaurant, or hotel, kitchens offering a wide and varied menu, rather than die large
scale production of standardized meals where smoother work flow patterns are invariably
called for.

PLANNING OF GOOD RECEIPT AND STORAGE AREA
The principles of planning goods receipt and storage areas were outlined earlier. The type and amount
of storage provided will depend upon buying policy, frequency of deliveries and the type of foodstuffs
used in the establishment. Operations making use of largely prepared foods will require more chilled or
freezer storage than traditional kitchens relying on daily deliveries of fresh vegetables and certain
other items like milk, fish (in season) etc. The quantities of supplies stored will also depend on the
location, with urban sites relying on daily deliveries, and more remote establishments carrying stocks
to last three or four days or more.
Whatever type of storage is required certain guidelines apply as shown in the diagram. It shows
separate entrances for goods and staff, the latter leading directly to cloakrooms etc. Various storage
areas are indicated; these will include vegetables, dry goods, chill store and deep freeze storage. All
storage areas are readily accessible from the goods entrance, which could incorporate a loading bay of
suitable height, if large quantities are handled. The height of the loading bay should roughly match
that of the tailgate of delivery vehicles, thus providing easy access to mechanical trucks or hand

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wheeled trolleys inside the delivery vehicles. The loading bay should be large enough in area for
trolleys to maneuver and for some temporary placement of goods while they are checked and sorted.
A set of scales and a small office or cubicle may be incorporated into the goods entrance, so that a
supervisor can cheek deliveries as they arrive before they are stored.
Ideally storage areas should be on the same level as goods receipt, so that stairs and/or hoists are not
required. Any slight changes of level should be compensated for by a gradual slope in the floor surface.
Access doors need to be of robust construction able to swing in both directions. Anti-pest fans can be
located above access doors and doors and windows should be designed to prevent the ingress of
vermin. The vegetable store should be cool and well ventilated with sufficient racks and bins provided.
The dry goods store is of similar sound construction with adequate shelving and cleanable wall and
floor surfaces. Refrigerated and freezer stores may consist of cabinets or walk-in-compartments, with
hanging rails for meat in carcass and adequate demountable shelving for other items.
Storage of wines, beers and spirits is best sited in basement or cellar premises and in all cases should
offer a cool ambient temperature, controlled if necessary and adequate security for stocks. Other types
of storage encountered include linen and housekeeper stores, cleaners' stores and daily stores where
small quantities of raw materials are kept until required for immediate use in preparation and cooking
areas.

PRE PEPARATION AREA
A pre-preparation area could ideally be located in between the storage and cooking area – a midway
stage between these two sections. The

main areas of pre-preparation include vegetables and fruits,
meat and fish, pastry, sweets and post cooking area. In large establishments there may also be
sections dealing with salads, hors d'oeuvres, cold foods etc. with specialized staff and equipment. All
these sections should be isolated and well separated for reasons of hygiene. A number of guidelines
should be observed while planning these sections including the provision of washable wall and floor
surfaces, adequate benching of the correct height and materials. Stainless steel is extensively used
with the addition of wooden or fiberglass chopping boards for meat and slate or marble slabs for fish. A
separate marble surface should be provided for pastry work.

LAYOUT OF A SERVERY (SERVICE AREA) OF A TYPICAL RESTAURANT OR HOTEL WITH FULL
WAITER SERVICE
Waiting staffs enter the servery from the restaurant via an access door which operates one way only.
Dirty crockery is deposited at the wash-up area. Orders are passed to kitchen staff at the server
counter which incorporates hot, cold and unheated sections. Some items are stored in containers set in
an open top bain-marie, while orders for main dishes are passed to the kitchen brigade by the
'aboyeur', sufficient circulation space needs to be provided inside the servery area and a tray slide
provided as in a self service type of counter. Storage places for plates, food items etc. are provided.
The service counter should be sufficiently big enough to accommodate the number of waiters working
during busy hours without causing congestion.
The still room is used for the preparation of beverages, and includes a cafe set refrigerated milk
storage and storage for bread, rolls, condiments etc. as well as table linen, cutlery etc. ;a garbage
disposal point, additional trolleys and counters etc. need to be provided if the servery is used to
provide for banqueting too. Some speeding up of service can be achieved if waters staff are allowed to
help themselves to all or certain food items. Adequate measures should be taken for control of
portions if waiters are allowed to help themselves to food items. It is generally advisable to provide a
clearly defined barrier between the servery and the kitchen, to avoid entry into production areas by
waiting staff.

LAYOUT OF STILL ROOM (PANTRY)
The stillroom or pantry represents an important part of the servery section where full waiter service is
used. The pantry dispenses tea, coffee and other beverage items and has provisions for toasters,
storage of hot rolls, butler, preserves, condiments etc. and possibly some cutlery and linen storage. A
sink for washing utensils and a hand wash basin is also to be provided.
Pantries serving hotel rooms are often set up to cater for a fixed number of rooms and represent small
kitchens in their own right. They will be used principally for the service of breakfast and snack meals at
other times of the day and layout and equipment will be planned accordingly. An ice machine may be
an important addition; and there may be provision for washing and storage of a limited amount of
crockery; without having recourse to the main kitchen/wash up ( refer servery and layout for Full
Waiter Service).

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LAYOUT OF A CROCKE RY WASH-UP IN RELATION TO THE REST OF THE KITCHEN
An essential planning requirement is placement of the wash-up area as close as possible to the dining
room; to avoid the use of trolleys or a conveyor system to transport dirty crockery to the wash-up. In
this example the wailing staff uses the swing door from the dining area and deposit dirty dishes on the
receiving table, where initial scraping and disposal of food scraps takes place. Dirty crockery is then
passed either to the machine on to double sinks for washing, rinsing and sterilizing, before being
moved to the ‘cleans’ receiving table for draining and checking. Storage is provided in meal racks or
shelves where the clean dishes are usefully adjacent to the servery and ready for re-use. An entrance
has been provided from the main kitchen so that limited pan washing could also take place in this
section.
Layout of this section can also be planned in straight line, ‘L’ shaped etc. other than the ‘U’ shaped as
shown in the diagram.
Ventilation by sufficient windows is important and forced air extraction hoods are also ideal. Good
lighting will ensure a high standard of cleanliness, and washable walls and floor surfaces will minimize
maintenance. Noise is a continual problem and a lobby sited between the wash -up area and the dining
room will help reduce disturbance to restaurant patrons. It will be very ideal if we can provide separate
sections for glass and silverware away from the main crockery wash.

PAN WASH OR POT WASH AREA IN RELATION TO THE WHOLE KITCHEN
The pan wash or pot wash as its name implies handles the cleaning and washing of utensils used in the
preparation and cooking of food and is undertaken either manually or by machine.
Where pan washing is undertaken manually, the main provisions are proximity to the preparation and
cooking area and provision of sufficient wide and deep sinks to accommodate the cooking utensils
handled. Minimum two sinks and sufficient convenient storage place should be provided between the
pan wash and the cooking section. Some wall mounted storage should also be provided for small items
of equipments.
A typical pan wash area will consist of double or even triple sinks of adequate dimensions and depth to
accommodate the range and type of utensils used in the kitchen. Provisions for hot water, mechanical
scrubbers etc. could be provided.
Ideally the pan wash is located as close as possible to the production areas of the kitchen and storage
of clean posts and pans is localized in relation to the pan wash and the sections using the utensils.
Provide adequate racks for reception of dirty pans before washing and for draining, drying and storage
after washing.
The pan wash is a messy, wet area, so that all surfaces must be capable of rinsing down frequently
with the minimum of disruption to other sections of the kitchen.

GARBAGE DISPOSAL AREA
Kitchens generate a variety of waste products, including food waste and large quantities of paper,
glass, can and packages which have to be disposed off. Food waste emanates from storage and
preparation areas, from the kitchen section and servery and from the wash -up and waste disposal
sections of the kitchen, so that sufficient and efficient localized collection will need to be established for
removal from each section in containers or bags to the main garbage area.
Ideally the garbage disposal area is to be located at the rear of the premise near to other service
points, but separate from goods and staff entrances. The garbage area requires storage space for bins,
used to store separately food (wet) and other waste (dry) prior to its collection either by the local
authority (municipality) or private contractor. The area should be screened from view and constructed
of solid impermeable materials, to allow for frequent hosing down. Provisions should be provided for
washing and cleaning the garbage bins.
All waste should be kept in sealed cans or plastic garbage bags. Wet and dry garbage items should be
segregated and kept in different sections in the garbage room. Bags should be filled with garbage to a
maximum of 3/4
th
of its capacity and should be tied or sealed properly before being kept in the
garbage room. For heavy and liquid items (plate waste and wastage from kitchens) double bags should
be used for safety and protection. In places where the climate is hot, a special refrigerated room may
be provided, with temperatures maintained at about 10°C. Garbage areas readily attract vermin and
adequate measures should be taken to keep them at bay.
Pest control should be carried out periodically. Particular attention to hygiene should be taken care of
while planning this section.

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Key:
1 Staff Entrance and Cloakrooms
2 Goods Entrance
3 Management Offices
4 Storage area
5 Preparation areas
6 Main cooking area
7 Servery
8 Pot wash
9 Crockery
10 Chef’s Office
11 Entrance into dining room
12 Exit from dining room

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Key:
1 Island grouping of cooking equipment
2 Vegetable preparation
3 Meat preparation
4 Pastry preparation
5 Crockery wash-up
6 Servery with beverage section

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Key:
1 Vegetable preparation area
2 General preparation area
3 Wall grouping of cooking equipment
4 Preparation tables (group of four)
5 Servery including beverage unit
6 Wash-up with waste disposal sack

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Key:
1 Preparation section
2 Cooking
3 Store
4 Store

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Key:
1 Vegetable store
2 Dry goods storage
3 Refrigerated store
4 Freezer store
5 Staff entrance
6 Cloakroom
7 Goods entrance

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Key:
1-4 Storage area
5,6,8 Preparation area
7 Island cooking section
9 Servery
10,11 Wash-up area

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Key:
1 Wash-up
2 Servery counter
3 Stillroom
4-5 Doors to restaurant
6-7 Doors to stillroom
8 Storage
9 Tray slide
10 Garbage disposal point

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Key:
1 Dirty dish receiving table
2 Washing section
3 Clean dish receiving table
4 Racks or shelves
5 Door from restaurant
6 Door from main kitchen
7 Servery

17. 17
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Key:
1 Crockery wash-up (machine)
2 Pan-wash area
3 Pan storage
4 Wall mounted rack for small items
5 Main cooking island
6 Servery counter (self-service)
7 Vegetable and other preparation area
8 Storage areas, staff rooms, offices etc.

18. 18
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Key:
1 Screened garbage area
2 Storage area
3 Returnable containers storage
4 Staff changing and toilet
5 Rest rooms etc.
6 To kitchen (preparation areas)
7 Goods inwards