Kitchen department

Kitchen is a well designed area in which food is prepared as cooked for customers services. The word kitchen comes from the french word cuisine which means art of cooking in the kitchen. In a modern defination kitchen can be define as a well designed closed area with skillful utensils which is used for preparing food item as per guest order by following standard receipes. The purpose of kitchen organization is to produce right quality and quantity of food in its best standard for required no. of people by the most effective use of staff, equipment, and materials.Types of kitchen:

1.Main kitchen
Main kitchen is located at the central part of hotel where over all sequence of food receiving, storing, preparing, cooking, serving, etc are properly designed and managed. So , it is also known as main kitchen. This kitchen will occupy a larger space as it provides wide range of food varities eg indian, chinese, italian, etc through its respective section with the help of skilled or semi-skilled staffs. The kitchen may serve 3 to 4 resturant at a time .

2.Satellite kitchen
Satellite kitchen is constructed to cater a particular outlet where the main kitchen can not cater due to its location disadvantage. Mainly this kitchen can organize most of preparation in its own kitchen . how ever it may depend upon main kitchen for a varies, other things such as stock, sauce, gravies, soup usually soup chef comands over this kitchen. This kitchen a most for speciality resturant which are located away from the main kitchen.

3.Fast food kitchen
Fast food kitchen is influenced by american catering technology i.e fast food to lead a fast life. Fast food was developed from original fish n chips concept at that time. But modern catering mostly provides dry and light foods. It is especially located in public area and in airport, railway station etc. its provides a varities of drying and light meals, light burger, sandwitch, fish n chip, pizza, grilled meat, hot and cold beverage.

4.Display kitchen
In this kitchen food is prepared and cooked in full open view of customer which appeals to the eyes , palate, and dining experience of the customer. At the same time, the sizzle and the aroma of food items adds to the pleasure of eating, eg grill room . The hygiene and décor of the kitchen as well as the skill and showmanship of the staff is very essential factor of display kitc