Traditional Kitchen Design Assignment Finish the part of “Size, Features, Overview of Kitchen Area, and Overview of Dining Area”Here is the example, and im

Traditional Kitchen Design Assignment Finish the part of “Size, Features, Overview of Kitchen Area, and Overview of Dining Area”Here is the example, and imagine this is the middle school located in the Culver City, LA. And this school has a capacity of 1500 students with an endless budget to accomplish this goal. The objective is developing a Traditional Kitchen for its students in an attempt to provide a healthier approach to nutrition and overall health being. Here is the example •
Required physical and operational characteristics
o Design
? Size? (Area of kitchen and dining)
? Features? (Eco friendly, solar powered, etc.)
? Overview of kitchen area (layout, locations of prep, receiving and
storage areas, hand washing station, break room, specialized
workstations etc.)
? Overview of dining area (indoor outdoor seating, multipurpose,
wheelchair accessible, how many students per table, per room,
etc.)
? Health trends? (Whole wheat, vegan, low-fat options etc.)
o Type of foodservice system (conventional, ready-prepared, commissary
assembly-serve)
o Service timing (when will breakfast be served, when will lunch be served,
how many meals do you expect to serve during both periods)
o Customer profile (age of students, total students in school, free breakfast
or lunch)
o Employee profile (how many employees for dining and kitchen, how
many per area, special requirements)
PHYSICAL AND OPERATIONAL CHARACTERISTICS
Design
Size
The kitchen and dining area will be designed to increase productivity and
maximize space. A modern style, eco-friendly building that is approximately 11,440
square feet (sq. ft.) in total area will be required.
Features
We will use a “Green” energy construction system, non-toxic materials, and
energy efficient equipment. Architectural features will include large paneled
windows located all around the dining area to provide an abundance of natural
light, with supplemental lighting provided in designated areas. Recycling
containers will be placed around the cafeteria perimeter to promote environmentalfriendly practices on campus. Energy Star qualified equipment will be purchased
for energy conservations purposes.
Overview of Kitchen Area
The layout of the kitchen will resemble the assembly line concept with all
major work areas logically arranged next to each other to prevent backtracking and
cross-traffic. The receiving area will be located at the far end of the building and
will have a loading dock that is the same height as the delivery truck (10 ft high, 15
ft wide). The storage room will be near the entrance of the receiving dock to provide
easy transportation of food items to the refrigerator or dry-storage room. The main
cooking area will be in the center of the kitchen with easy access to all other units.
The salad preparation workstation will be conveniently located near the pre-
preparation and serving areas.
The kitchen area will also provide a break room, locker area, and solarpowered restrooms for all employees. Handwashing stations will include pedal
sinks and motion-sensored soap and paper towel dispensers to promote safe food
handling practices and good personal hygiene among employees. Footpull handsfree door openers will also be incorporated in restrooms to avoid employees from
touching the door with their clean hand before returning to their work area. The
preparation area contains a specialized workstation for making homemade bread
and pizza dough.
Overview of Dining Area
The layout for the dining area will be a large multipurpose room with an
indoor and outdoor seating area. During non-service hours, the indoor seating area
may be used for other school activities or events. The multiple serving areas will
be arranged in a U-layout with students moving in a counterclockwise direction to
simplify traffic flow. The dining area will be designed to comfortably accommodate
600 students at a time. Wheelchair accessible ramps, doors, and seating spaces
will be incorporated in the cafeteria area, both indoor and outdoor. Tables in the
seating area will be of a variety of shapes and sizes to accommodate 4, 6, 10, and
up to 12 students per table.
Health Trends
With the increasing rates of childhood obesity, we seek to promote healthy
eating practices among our student population. Our menu features a “Wellness
Wednesdays” option, complete replacement of refined grains with whole grains
(brown rice, 100% whole wheat bread, whole wheat pastas, etc.), low-fat dairy
products, replacement of deep fried meals with baked or steamed options, freshly
made orange juice served daily during breakfast and lunch, salad bar with a variety
of seasonal vegetables, and daily fruit basket.
Foodservice System
Curtis Jackson Middle School uses the ready-prepared, cook/chill system
in order to meet the large customer demands during service hours. Foods will be
purchased mainly fresh with some items in canned form, prepared on-site, chilled,
then reheated and served minutes prior to lunchtime.
Service Timing
Breakfast and lunch will be available Monday through Friday at Curtis
Jackson Middle School. To better accommodate the large student population,
breakfast will be served at one period from 7:15 a.m. to 7:45 a.m., and lunch will
be served during two periods: Period “A” and “B”. Period “A” lunch will be served
from 11:30 a.m. to 12:20 p.m. and Period “B” from 12:35 p.m. – 1:15 p.m. The 15
minutes between the lunch breaks will serve as a grace period to allow the kitchen
and service staffs to quickly prepare or replenish food items, if necessary, as well
as clean any foodservice and dining areas that need immediate attention. It is
estimated that 50% of the student body will purchase a meal for breakfast, and
75% will purchase a meal during lunchtime. Therefore, the anticipated number of
meals needed on a daily basis for breakfast and lunch is 600 meals and 900 meals,
respectively.
Customer Profile
Our primary customers will be female and male middle school students in
grades 6 through 8, ages 10 – 13 years old female students. From the 1200
students attending Curtis Jackson Middle School, it is predicted that 85% of
students will purchase foods offered at the cafeteria. Based on forecasting, it is
estimated that 65% of students will qualify to receive meals free of charge, 15%
will be given meals at a reduced price, and 5% will pay the full cost of meals.
Employees Profile
Approximately 10-15 employees with overlapping responsibilities and
proper training will be operating both the dining and kitchen areas on a daily basis.
2 to 3 employees will be assigned to work each kitchen area including receiving
and storing, vegetable pre-preparation, salad preparation, cooking, baking,
packaging, warewashing, serving, and cashiering. All employees must be
ServSafe® certified.

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