Otel Mutfaklarında Kapasite Ölçütlerinin Belirlenmesi

Abstract

Bu çalışmada temel kapasitesi tabak sayısı olan otel mutfaklarında mekanlar ve üniteler düzeyinde alt kapasite ölçütleri incelenmiş ve mutfak mekanlarının planlanması sürecinde etkileri anlatılmıştır. Çalışmanın meydana getirilmesinde mevcut kaynakların konuyla ilgili bilgileri incelenmiş ve ülkemizde endüstriyel mutfak konusunda hizmet veren başlıca kuruluşlarla görüşmeler yapılarak araştırmanın güncel olması sağlanmaya çalışılmıştır. 5 bölümden oluşan bu çalışmanın odak noktasını 4. bölüm olan kapasite ölçütleri oluşturmaktadır. Bu bölümlerin içeriği aşağıda özetlenmiştir. 1. bölüm' de çalışmanın amacı ve kapsamı açıklanmış ve ihtiyaç programlarına temel verileri teşkil eden kapasite ölçütlerinin önemine değinilmiştir. 2. bölüm olan "otel bütünü ve mekansal organizasyon çerçevesi içinde mutfak ve yeme-içme mekanlarının yeri, önemi ve ilişkileri" 'nde otel binası ve otel mutfağı ile ilgili tanım ve temel kavramlar açıklanarak otel mutfağının yeme-içme mekanları ile ilişkisi incelenmiş; otel mutfağı mekan ve personel organizasyonu açısından ele alınmıştır. Gerekli yerlerde verilen tablo ve şekillerle anlatım zenginleştirilmiştir. 3. Bölüm' de "otel mutfaklarından kapasiteyi etkileyen faktörler" ele alınmıştır. Kapasite ile ilgili tanım ve sınıflamalar yapılarak otel mutfağında kapasiteyi etkileyen faktörler çeşitli başlıklar halinde ele alınarak incelenmiştir. Bu bölümde, ayrıca, otel mutfaklarında ekipman, personel ve mekan organizasyonuna temel teşkil eden, endüstriyel mutfaklarla ilgili başlıca standartlar ele alınmıştır. Bu standartların her biri kendi içinde oldukça geniş bir alanı kapsamakta ve belirli zamanlarda güncelleştirilmektedir. Doğal olarak bu bölümde standartlara ilişkin temel bilgiler verilmiştir. 4. bölüm olan "otel mutfaklarında kapasite ölçütlerinin belirlenmesi" bölümünde temel kapasitesi tabak sayısı olan otel mutfaklarında mekanlar ve üniteler düzeyinde alt kapasite ölçütleri ele alınmış ve otel mutfağının planlanmasında etkileri incelenmiştir. Tablo ve şekillerle zengin bir anlatıma kavuşturulan bu bölüm sonunda kapasite ölçütleri ve mutfak mekanları arasındaki ilişki bir matris halinde ifade edilmiştir. Bu bölümde kapasite ölçütlerine bağlı olarak mutfak mekanlarında ekipman gereksinimleri tablolar halinde verilmiştir. 5. bölüm 'de tez sonuçlan ele alınarak incelenmiştir. Bu bölümde, otel mutfaklarının planlanmasında kapasite ölçütlerinin önemine değinilerek bina ihtiyaç programlarına temel verileri oluşturduğu vurgulanmıştır. Bir önceki bölüm sonunda oluşturulan matristen varılan sonuçlar irdelenmiş ve değişen mutfak büyüklüklerine bağlı olarak değerlendirilmiştir.

In this study, the sub-capacity criteria at the level of space and units in hotel kitchens have been studied and their effects on the process of planning kitchen area have been explained. The main capacity of a hotel kitchen is the number of plates serving at the peak hours. Present information obtained from foundations related to the subject, has been studied and in order to make the research actual, meetings have been made with foundations serving in the field of industrial kitchen. This study includes five chapters. The focus point is formed by the fourth chapter, which is determination of the capacity criteria in hotel kitchens. In the first chapter, the aim and content are explained, giving emphasis to the importance of the capacity event, which forms the main datum for the programmes of requirements. The second chapter deals with the place, importance and relations of hotel kitchens and dining areas. In the chapter, the relation between the hotel kitchen and drinking areas are studied by giving definitions and explaining concepts are examined with the respect to space and stuff organisation. The explanation is enriched by plans and diagrams. In the chapter, hotel classifications by rules and aims are explained. Hotel classification differs according to its properties and aims. According to properties the hotels in our country are classified in five levels in the context of Tourism Investment and Management Properties Regulations'. According to these regulations, the hotels are grouped such as 1,2,3,4,5 star hotels. According to their aims, the hotels are classified mostly such as, city hotel, holiday hotel, motel and youth hostel. The hotels may also be classified according to number of rooms. The optimum size for a planned hotel depends on the results of the market analysis, on the available site, and on company policy and considerations of management. In relation with these classifications, hotel kitchens and dining areas differs. Having a ver}' important place among other service areas, hotel kitchens should be respected during the planning phase, and their relations between dining areas should be solved. The hotel kitchen is an entity including systematic orders, where food is prepared and cooked in different units and got ready to be served. While forming the programmes of requirements, the attention should be paid to: a. Determine kitchen space, b. Make up organisation diagrams, c. Determine dimension and capacities of the areas where different actions are realized. The hotel kitchen may be designed in different positions and levels. This depends on the aim of the management, architectural requirements, etc. Designing at the top levels of hotel building may have some advantages, such as, day light, ventilation. But designing at these levels results some problems, such as arranging a service entrance, transportation of food material. Designing the hotel kitchen at basement level has advantages, especially for the latter. Whatever the level is, the hotel kitchen is connected with other floors by means of offices. Customer and service circulation should be seperated. Hotel kitchens may be classified under different titles according to their sizes and functions they include, such as: a. According to their sizes, b. In the context of hotel classifications, c. In the context of cultural differences, d. According to the kinds of materials to be used in preparation, e. According to their functions. According to their sizes, they are grouped into three: Large hotel kitchens, medium hotel kitchens, and small hotel kitchens. Large kitchens include detailed and specialized areas and staff. These kitchens may also include sub-units according to the kinds of food or differences in preparing and cooking food material. The number of stuff is at maximum level and the staff is expert. Medium hotel kitchens include considerably less number of units and staff. More than one duty may be performed by one cook, according to density of for example, food preparation. Small hotel kitchens include minimum number of units and staff. According to hotel classification, the hotel kitchens may be considered same. In the context of cultural differences, the hotel kitchens may have special units and staff because of different equipment to be used, different preparation methods. According to the kinds of material to be used in food preparation, the hotel kitchen is used as a "cooking / heating unit" or other, explained before. According to their functions, the hotel kitchens are divided into the main and the auxiliary kitchen. The latter is used in peak hours in order to reduce the load of the main kitchen. Whatever their properties are, there are certain actions in hotel kitchens: a. Food storage, b. Food preparation, c. Cooking, d. Food service, e. Dish washing, f Garbage or refuse removal. Optimum conditions for storage depend on the type of food and range from a moderately cool dry atmosphere - which is suitable for dry goods - to one which is very cold and humid, as appropriate for most perishable goods. xi To provide for these variations, food storage is usually divided into seperate areas namely: a. Vegetable stores: For vegetables and fruit but excluding frozen items. b. Dried goods stores: For dehydrated, dried, packaged, canned, bottled, and miscellaneous food commodities. Sometimes referred to as 'general stores'. Day-to day requirements are usually kept in small 'kitchen stores' situated in, or near to, the preparation areas. c. Cold stores: These type of stores include regrigerated cabinets and purpose built cold rooms which are mechanically cooled and larders used in small kitchens. d. Drinking stores: Requirements for storage of drink depend very much on the market. Drink storage may include provision for: - Draught beer, stored in cellar. - Crates of beer, which may be kept in the same area or in a seperate crate store. - Wines and Spirits in an area partitioned off from other drinks for security or in a seperate locked room. Because of the food variation and the related staff organisation, meal preparation is also seperated into four parts, such as: a. Vegetable preparation area, b. Meat and fish preparation area, c. Pastry preparation area, d. General preparation area. These areas may be organized as seperate places, or niches or an open plan. Also these areas may be grouped as a U plan or linear around the cooking area. The former has more advantages, such as minimum circulation between the cooking area and others. In the third chapter "the factors effecting the capacity of the hotel kitchens" are analysed. Capacity of the hotel kitchens is considered in two stages: Main capacity and sub-capacities. The main capacity in hotel kitchen is the number of plates to be presented for the service at the peak hours. The sub-capacities of the hotel kitchen may be considered as equipment number, food amount, the size of areas and equipments, the number of staff. By giving definitions and making classification related to the capacity, the factors effecting the capacity of the hotel kitchen are studied under different titles, namely: a. Technical factors, b. Financial factors, c. Hotel classifications, Xll d. Kind and aim of the management, d. Politics of management in food supply, e. Service capacity of stuff, f. Design problems. Below, the general explanations are given about these factors: a. Technical factors: Effect of the environment, production technology, kind of equipment. b. Financial factors: Costs of equipments used by staff, and food expenses. c. Hotel classification: According to hotel classification, kitchen are planned in different kinds and sizes. In contrast to that, one or two-star hotel has no kitchen, a five-star hotel has a quite large kitchen with detailed units and expert staff. d. Kind and aim of the management: Managements show an organic development and are always affected by environment. According to market and local researches, related factors are determined as explained below: - Type of restaurant and capacity, - Supply-demand density, maximum demand and peak hours, - Menu, the kind of service, staff requirements, - Sizes of areas, - Elasticity in use. e. Politics of management in food supply: Choosing the kind of food material, such as frozen, chilled food, is very important for determination the capacity of the storage areas and the type of kitchen. There are three kinds of systems in food preparation, such as: - Traditional system: Includes preparation, as explained before, and cooking actions. - Cook and chill: The food material is got ready for service and is chilled to -4 C° in maximum two hours, and protected in suitable rooms. Before servicing, it is warmed and presented for service. - Cook and freeze: It looks like the second system. Food is chilled to -1 8 C° in maximum four hours and kept in suitable rooms. Before the service, it is subjected to reheating. f. Service capacity of staff: In order to get maximum work, analyses should be made on subjected staff and administration. g. Design problems: All kitchen areas should provide the efficient comfort requirements, and offer an ideal planning. The problems in kitchen areas should be solved in the planning and programming phase of them. Xlll In the following part, standards related to the subject are generally explained. There are three kinds of standards, according to the information searched for this study. One of them is British Standards released by British Standard Organisation. These standards are used in a wide range of countries. The second one is Gastro-Norm, released by Swiss Government. The Gastro-Norm is esentially a series of insert dimensions for pans and trays, but the same unit sizes can be used for all kinds of equipments from the trolleys conveying the containers to the interior spaces provided in refrigerators, ovens, cupboards, bains-marie and serving counters. Using such a standard system comforts many advantages in simplicity, easy transference of food with the minimum of handling and economy in the use of containers and in the space required for their stacking and storage. Another system is ISO 9000 series, released by International Standard Organisation. This system is based on productivity. In the fourth chapter, the main capacity and the sub-capacity criteria are analysed in storage, preparation, cooking, and dish washing areas. The amount of space allocated for storage of food and other commodities varies considerably from one hotel kitchen to another, being mainly related to the size and type of catering involved but also, to a large extend, influenced by the considerations of management policy. In practice, the areas allocated for stores are rareley found to be excessive and are often inadequate both in space and facilities. This is possibly because, stores tend to be regarded as none-revenue producing areas and, consequently, are reduced to the minimum. The main factor to be taken into account in assessing storage requirements is the size of catering operation and its turnover in terms of the number of the meals produced each day. Storage requirements are also closely linked with the management's approach towards food purchasing and this should be considered at the same time. While storage requirements are generally quoted in terms of floor areas, the amount of storage space obtained from any particular area, and its convenience in use, will depend on several variables, such as the height of shelves, dimension of the room and space required for access including passages and doorways. Associated with storage area, it is often necessary to provide some work space in the area, eg. for sorting and weighing commodities in the dry goods store and for washing and peeling operations in the vegetable store. In contrast to other stores, cold stores and refrigerators are quoted in terms of cubic capacity. This is to facilitate calculation of refrigeration requirements since the whole volume of the store is involved. The preparation areas are, as eplained before, divided into different units. In any particular kitchen, there are two main demands on space. Part of the kitchen area will be physically occupied by equipment, utensils and workers and the aggregate of space needed for this purpose will depend, largely, on the amount of equipment installed. In addition to this occupied space there must be sufficient room for movement. Workers must be able to travel easily from one work area to another without having to wait or queue. The equipment used in the cooking part must XIV adequate for the main capacity (plate number). Equipment should secure 5 conditions: - It should make possible to prepare food at the service time. - It should prepare food on the determined amount. - It should make possible to produce different meals. - It should not destroy the food quality. - It should be economical. The capacity in dish washing area depends on the related machines' capacities. These machines are in different capacities, eg. 1 200 plates capacity. In small kitchen, buying such a machine is not useful for the management so, minimum one person is dutied for dish washing. The criteria in the area, define the lenght of working table of both clean and dirty plates, the sizes of shelves. Refuse storage is considered as cubic capacity, like cold stores, according to bins or containers. In most cases, conventional refuse and waste bins are used for storage but bulk containers may be used instead of bins. But extra space for bulk containers is required for loading and unloading the vehicle. The capacity criteria in hotel kitchen are the result of long time researches. These values are minimum and should not be decreased but may be increased according to the comfort conditions determined. In the following part, some matrixes are illustrated about the relation between the sub-capacity criteria and the areas of the hotel kitchen. Capacity criteria are the main datum for programmes of requirements. Other tables includes the datum of the capacity criteria in large, medium and small hotel kitchens. The main capacity for large kitchens is considered as more than 600 plates; for medium kitchens, it is 200 to 600; for small hotel kitchens, it is less than 200 plates. The fifth chapter includes the results of this study. Different ampric formulas and criteria in determination of the hotel kitchen, has been analysed. In addition to the matrix, which shows the relations between the sub-capacity criteria and the areas of the hotel kitchen, three kinds of value tables are given for three kinds of hotel kitchens. The capacity factors and the capacity criteria should be considered at the stage of planning and programming the hotel kitchen. Factors include the decisions for staff, hotel management, designing phase, etc. and these decisions are controlled by different standards in different countries. The capacity criteria form the size of areas, the number of equipment and staff, the number and capacity of the storage and preparation areas.