Kitchen Design Project By: Judith Garrett Overview: With a gracious donation from a recent alum, the Meredith

College food lab has the financial resources to be updated and improved. I have sketched a kitchen design that would incorporate mass food production with the ability to encompass 18 students per lab class. Each of the 6 kitchens would be shared between three lab partners. Plans: To begin, I would utilize the most space by knocking down the wall that currently separates the food lab from storage. This would allow the dimensions of the new food lab to reach 626x24. Two doors would be built into the lab, to ensure fire safety, and improve efficiency. There would be centralized storage cabinets in the middle of the room, along with community refrigerator units. This would ensure that all excess equipment and food are readily available and accessible to lab participants, regardless of which kitchen lab they are assigned. Kitchen Flow: Students will enter the lab through the door the far left of the room. Right next to the entrance is a hand washing sink, which will act as an immediate reminder to the students the importance and need for good hand hygiene while handling food. Students will then take a seat in front of the demonstration station for instruction from the professor. Behind the demonstration counter, a deck oven and floor mixer are situated to allow the instructor of exhibit the proper use, safety precautions that must be followed with these industrialized appliances. Following proper instruction, students will travel to their assigned lab and practice efficient kitchen flow. The chronological order of needed appliances should typically flow from left to right through each of the six labs. The ingredients will be retrieved from under-counter refrigerators, while appliances claimed from storage above the counter space. Instructions will be followed and recipes prepared on the provided counter space in each lab. Following initial preparation, the food may be placed on the stovetop or in the oven. Finally, all used materials should be cleaned in the three bay sink and allowed to air dry. If the lab instructor decides to incorporate the use of the industrial dishwasher, students may bring their dirty dishes to the left of the room, use the dishwashing flow from left to right and exit the lab out of the door to the left rear of the room. Any dirty linen may be cleaned in the laundry room to the right of the lab entrance door. Appliances: In purchasing appliances that exhibited dimensions needed to restructure the food lab, four different companies were used. Hubert merchandising was used in purchasing: 1 floor mixer and 1 deck oven. Central merchandising was used in purchasing: 1 hand washing sink, 1 dish table, 1 dishwasher, 1 prewash dish table, 6 under-counter refrigerators, 6 3-bay sinks, 6 ovens, and 2 industrial refrigerators. Home Depot provided 1 washing machine, and 1 dryer. Frigidaire was used in purchasing 6 overhead ventilation hoods.

Price: The appliance costs are as follows: 1 hand washing sink: $1599 1 dish table: $599 1 dishwasher: $8,467 1 prewash dish table: $629 1 floor mixer: $3,434 1 deck oven: $1,463 1 washing machine: $1,599 1 dryer: $799 6 ovens ($2688 each): $16,128 6 overhead ventilation hoods ($1049 each): $6,294 6 under-counter refrigerators ($2056.82 each): $12,340.92 6 three bay sinks ($2973.56 each): $17,841.36 2 industrial refrigerators (2973.56 each): $5,947.12 Total appliance cost: $77,140.40 Key to Lab Design Draft: 1cm (box) = 1 foot 3BS = 3 bay sink CR = central refrigerator C/S = counter space/storage D = door DEMO = demonstration counter DO = deck oven Dr = dryer DW = dishwasher DT = dish table FM = floor mixer H = hand washing sink 2

O = oven PW DT = prewash dish table UR = under-counter refrigerators Vent = overhead ventilation hoods Conclusion: In drafting a new layout for the food lab, I was able to practice my skills at planning kitchen flow. This is important in food service to ensure efficiency and safety in food preparation. There are many details that must be considered when drafting the kitchen layout. This layout depicts the necessary appliance purchases and construction needed to update Martin Halls food lab. The construction of cabinets, flooring, countertops, and many other small appliance purchases (for example microwave and/or toaster ovens) are not included in the total appliance cost of $77,140.40. It is imperative that proper planning and understanding of kitchen flow be used in kitchen design, for it is an expensive undertaking that determines the entire capability of food service production.