An ERGONOMIC Kitchen usually follows the Kitchen Work Triangle Layout. The 3 MAIN areas in this layout are the following EXCEPT for:

The following are ERGONOMIC design tips for a Safe & Functional Kitchen EXCEPT for:

The 6 basic kitchen design/layout are:

Straight, Parallel, L-Shaped, U-Shaped, G-Shaped, and Island Kitchen

Which Kitchen Design Principle is being described?

An optimized kitchen space and design can make the tasks easier, efficient workflow, and prevent accidents.

Which Kitchen Design Principle is being described?

Adhering to this principle will eliminate a chaotic, confusing, disorderly, and disorganized kitchen for both the personnel & materials

Which Kitchen Design Principle is being described?

Create an adaptable kitchen workspace that can easily adapt to changes, improvements, and innovations

Which Kitchen Design Principle is being described?

An open kitchen with few walls/partitions allows increased vision, easier movement, better communication for the Executive Chef.

Which Kitchen Design Principle is being described?

Schedule regular cleaning, install proper waste disposal system, and OSHA compliance

Which Kitchen Design Principle is being described?

Kitchen design & layout should be uncomplicated, uncompounded, uncomplex and has the basic necessary equipment

The major components of a commercial restaurant dining are are:

Entrance, Reception, Waiting Area, Dining Area, Bar, Cashier Area

Which Dining Area Factor/Principle is being described?

The Entrance, Reception, Waiting Area, Cashier’s Desk, & Dining Area should be well coordinated/attached to the Kitchen, Pantry, Storage, & Office

Which Dining Area Factor/Principle is being described?

Restaurants usually have soft furnishings & carpeted floors to provide sound absorbing effects

Which Dining Area Factor/Principle is being described?

The restaurant layout & design should allow customers to find their way inside the restaurant easily, and then to the dining area.

Which Dining Area Factor/Principle is being described?

There should be enough space between the tables to avoid any potential conflict between a customer leaving the table and a waiter carrying a tray.

Which Dining Area Factor/Principle is being described?

Provide proper HVAC (Heating Ventilation and Air Conditioning) & Lighting/Illumination in your restaurant.

Which Dining Area Factor/Principle is being described?

Signages like ENTRANCE & EXIT, Emergency Exits are visible and clear pathways if there's a need to evacuate.

Which Dining Area Factor/Principle is being described?

Wall separators help utilize areas in the dining room which are considered as “unfavorable” areas.

Which Dining Area Factor/Principle is being described?

The servers should have a smooth workflow and can move freely without traffic or bottlenecks

Which Dining Area Factor/Principle is being described?

Provide wide paths to avoid customers and employees from tripping and hurting themselves as they navigate across the room