Kitchen Layout/Equipment Project
My group redesigned the kitchen layout of the extended care facility we had been working with for several different projects. It had no logical flow, under-used equipment that was taking up excess space, and a poor layout of pre-preparation, production, and serving areas. The project was entirely a group effort with little delegation as we all had an equal say and participation in creating the new layout. One of my tasks was to complete the explanation of changes with the help of other group members. What I learned from this project was that dietitians could even consult for companies and come up with a kitchen design for them. It is an area that has become a new interest to me and I have effectively learned how to implement the key principles that make for a productive, efficient, and safe kitchen layout.
Explanation of Changes and New Kitchen Layout | |
File Size: | 61 kb |
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