Design should include
- applying space-management principles to the kitchen and food storage areas
- creating a floor plan that contributes to efficiency of the work flow
- organizing equipment, supplies, and ingredients to facilitate food preparation.
Process/Skill Questions:
Thinking
- What can happen if a kitchen floor plan is not arranged in a way that contributes to an efficient work flow?
Communication
- What role does speaking or writing play in creating a floor plan that contributes to an efficient work flow?
Leadership
- How is cooperation vital in performing the task of organizing ingredients in a refrigerator or dry storage room?
Management
- What consequences may result if an employee does not organize ingredients in a refrigerator or dry storage room?
- How does organizing ingredients interrelate with other tasks?