Creation of a professional kitchen equipment layout for “Green Hippo” restaurant
Skukhtorova, Olga (2022)
Skukhtorova, Olga
2022
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi-fe2022060945437
https://urn.fi/URN:NBN:fi-fe2022060945437
Tiivistelmä
The topic of the thesis is a design of a professional kitchen layout. The main objectives of this product-based thesis are kitchen workflow improvement, together with work safety and ergonomics development. Final product represents restaurant’s kitchen layout with changed new kitchen appliances. The product is created for Green Hippo restaurant, because of personal work experience in its kitchen and a wish to create a comfortable workspace for its kitchen employees.
The theoretical background of this thesis is collected from books and articles on kitchen space design and planning, kitchen work ergonomics and safety, as well as on current kitchen equipment trends. Theoretical part also includes mostly used kitchen appliances’ classifications and comparisons, their work principles’ explanations for choosing the right one, according to the type of restaurant’s menu and kitchen.
As a method of research is used qualitative survey, in which respondents, who are working in Green Hippo restaurant, answer questions about their kitchen space and equipment and give comments and suggestions on its improvement. The survey results are described with a circle diagram.
Kitchen planning requires analyzation of different things, such as restaurant menu, serving speed, kitchen size and employees’ awareness of working with several appliances. The final product is designed based on the theoretical part and collected data from survey answers. A new kitchen layout describes reasons of implementation modern appliances in order to make a kitchen space more efficient, safe, and ergonomic.
The result of this thesis helps the commissioner to analyze its kitchen space, find out kitchen workers’ opinions on its inconveniences, and implement some parts of the new layout in the future.
The theoretical background of this thesis is collected from books and articles on kitchen space design and planning, kitchen work ergonomics and safety, as well as on current kitchen equipment trends. Theoretical part also includes mostly used kitchen appliances’ classifications and comparisons, their work principles’ explanations for choosing the right one, according to the type of restaurant’s menu and kitchen.
As a method of research is used qualitative survey, in which respondents, who are working in Green Hippo restaurant, answer questions about their kitchen space and equipment and give comments and suggestions on its improvement. The survey results are described with a circle diagram.
Kitchen planning requires analyzation of different things, such as restaurant menu, serving speed, kitchen size and employees’ awareness of working with several appliances. The final product is designed based on the theoretical part and collected data from survey answers. A new kitchen layout describes reasons of implementation modern appliances in order to make a kitchen space more efficient, safe, and ergonomic.
The result of this thesis helps the commissioner to analyze its kitchen space, find out kitchen workers’ opinions on its inconveniences, and implement some parts of the new layout in the future.