Özet:

Kitchen is more important and labor intensive part of the organizations giving food and beverage services.In todays world kitchen in food and beverage organizations is viewed as an area where food production with required quality standards and amount is carried out. These food and beverage organizations can be either hospitality organizations or commercial or institional food and beverage organizations. Employers working in the kitchen area from the chif executive to busboy even to trainees should be informed about kitchen. For effecient effective and profitable production. Kitchen should be carefully designed. There is no ideal kitchen model to be adopted in kitchen design.Each organization has its own specific possibilities. Yet there are some general rules to be followed in kitchen design.

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