Topic 3 layout of a typical larder with equipment and various sections

this topic includes points to be kept in mind while planning a layout of larder kitchen

1. GLOBAL GROUP OF INSTITUTES VIJENDER NOONWAL ASSISTANT PROFESSOR DEPTT. OF HOTEL MANAGEMENT

2. LAYOUT OF LARDER KITCHEN

3. WHY? GIVES AN IDEA TO SET UP ACCORDINGLY ALLOCATION OF SUB- DEPARTMENTS TO AVOID ACCIDENTS PROPER VENTILLATION & LIGHTING SMOOTH WORK FLOW HASSAL FREE

4. GARDE MANGER DEPARTMENT IS UNIQUE IN ITS OPERATION DEPEND ON A BASIC MENU AND BASIC WORK LOAD PLANNING OF LAYOUT LAYOUT IS A COMPLEX TASK HANDLE ITS OWN BUTCHERY, BAKERY PREPARE ITS OWN SAUCES , OWN FRYING , SMOKING OF FISH AND COLD MEATS

5. PLANNING OF LAYOUT It needs space for: CHARCUTERIE PRODUCTS APPETIZERS TALLOW AND ICE SCULPTURE https://www.youtube.com/watch?v=qqSWydo6hpI

6. PLANNING OF LAYOUT The Garde Manger department can relate to a food service facility in three ways: ON A PICK UP BASIS ON A DISTRIBUTION BASIS. ON A COMBINATION OF THE TWO BASES.

7. LAYOUT OF LARDER KITCHEN