LECTURE – COOKERY 8

KITCHEN LAYOUT ADVANTAGES DISADVANTAGES

Singla wall • Suitable for small kitchen spaces. • Has the longest journey of
•Good for small families and people working distance because it
who do little cooking. does not have a work triangle.
• Sink should be centrally located
so that the efficiency of the
kitchen is note severely
degraded.
L – shape •Great for corner space • The corner spaces will be
•Efficient for a small and medium inaccessible and wasted.
kitchen space • Not efficient for large kitchens.
•Can adjust to any length • Not good for multiple cooks.
•Can easily divide the kitchen into
multiple work sites
•Can use one side of the kitchen
as a wall divide
U – shape •Efficient for a small, medium or • Not efficient for large kitchens
large kitchen space without an island
•Wide "U" can support a kitchen • Bottom corner cabinets are
island difficult to access
•Lots of cupboard space. • Unsuitable for narrow kitchens i.e.
below 10” wide.
Parallel wall • Excellent use of the kitchen • Needs good lighting as can be
triangle dark- lights may need to be
• Lots of workspace and cabinets on added under overhead cabinets
either side
• Great for small apartments with
limited space
• Great for one cook to move
around
Peninsula or island type One or two work centers are located at the center of the room.
 Suitable for large rooms with lot of available floor space.
 Easier for several people to work together at the same time.

A. Protecting Property from Fire

 Ensure that cooking ranges, boilers and deep-fat fryers are fitted with thermostats or
emergency cutoff valves to turn off the fuel supply should a fire break out.
 Ensure that filters are removed and de-greased frequently to prevent a build up of greasy
deposits.
 Ensure smoking is restricted to a designated area that is kept free of combustible items .

B. Protecting establishment from natural hazards Flood

Firstly, check with the Local Authority whether property is in a flood risk area. If it is then you should:
 Prepare a flood plan for your business detailing the actions you will need to take to minimize damage
and disruption.
 Practice putting the plan into action so that you and your staff will be sure it works and have
experience of what to do.
 Get dripping taps repaired as they can cause damages. 3.Ensure pipes are properly lagged using
suitable insulation material.
Storm Damage: Making sure your premises are in a good state of repair.
 check the building regularly (walls, roof and any outbuildings) and ensure any problems you find are
repaired promptly.
 Check at least once a year that roof gutters, down-pipes and drainage gullies are clear and
unobstructed and kept free of leaves and vegetation.
C. Protecting property from crime Burglary
 Locks on external doors should carry standards and high-quality materials.
 All accessible opening windows should be fitted with key-operated locks.
 Consider fitting an Intruder Alarm system which will act as a deterrent and limit the time an intruder
will have on your premises.
 Closed Circuit Television (CCTV) can help deter and capture evidence of robbery.
Theft of money: Keeping cash on the premises overnight increases the chance of a break in:
 Keep as little cash on the premises as possible and keep it out of public view.
 Cash should not be left on the premises outside business hours.
 Empty the cash register over-night and leave the drawer open as this often deters thieves.
D. Protecting your staff and visitors from accidents. “Prevention is better (and cheaper) than cure”.
 Keeping the premises clean, tidy, congestion-free
 post warning notices
 Repair or replace damaged floor coverings immediately
 Keep a clearly marked first-aid kit available at all times
Preventing injuries caused by manual lifting of heavy items
 If loads must be manually lifted, ensure they are carried by at least two people
 Provide mechanical equipment e.g. trolleys to assist staff in unloading and moving deliveries.
Accident reporting and investigation
 Make sure that all accidents and incidents are recorded and investigated as lessons can be learned
to prevent them in future.
F. Legislations that may affect business
 Fire Safety and Electricity
o Carrying out a fire risk assessment is a legal requirement for all businesses.
o Ensure you have clearly signed and unobstructed escape routes and that your staff are aware of
the evacuation procedure.
o Ensure that you make a specific member of your staff responsible for customers’ and visitors’
safety in the event of an emergency evacuation of the premises.
o Ensure smoking is restricted to a designated area that is kept free of combustible items such as
paper, curtains, flammable liquids.
o Keep stove surfaces clean to prevent grease flare-ups.
o Leaving High Heat Unattended.
 Food Hygiene
o Rinsing Raw Meat and Poultry.
o Bad Storage Habits in the Refrigerator.
o Garbage Disposals
o Proper cleaning of kitchen premises, material/tools and equipment
The main areas of legislation that affect businesses are:
A. Employment law that a business needs to consider are:
Health and Safety at Work - Employers must provide safe premises and machinery. They must ensure
that workers health is not affected by their work.
Employment Protection - Employees must be given a written contract of employment. It protects
against unfair dismissal (without good cause).
B. Consumer Protection. This is aimed at making sure that businesses act fairly towards their consumers
 Sale and Supply of Goods - this states that goods must be of satisfactory quality.
 Trade Description - goods and services must perform in the way advertised by the business.
C. Competition law. Aims to ensure that fair competition takes place in each industry. Governments
believe that greater competition leads to lower prices, better quality goods and a wider variety of
products.