HOTELS
A hotel kitchen is a complex entity that involves many tasks and management responsibilities in order to operate profitably. Depending on the size of the hotel kitchen, you may be responsible for creating meals for hundreds of guests in a single moment. Because of the large output required of many hotel kitchens, it is important to monitor hotel kitchen performance.
There are several ways to evaluate the performance of your hotel kitchen, and its equipment’s. The Hotel kitchen is the heart of the food service operation. Food both raw and cooked are stored, prepared and plated for service, it is designed accordingly and also depends upon the menu.
There are several ways to evaluate the performance of your hotel kitchen, and its equipment’s. The Hotel kitchen is the heart of the food service operation. Food both raw and cooked are stored, prepared and plated for service, it is designed accordingly and also depends upon the menu.
AREA REQUIRED
For an exclusive standalone hotel kitchen the area required is in the range of around700 sq. ft. to 1000 sq.ft.
STAFF STRENGTH
An ideal hotel kitchen staffs will be in the range of 30 to 50 people.
INVESTMENT REQUIRED
Investment required is in the range of 50 to 60 lakhs.
EQUIPMENTS USED
Juicers, coffee makers, chapatti makers, cooking range, display counters, Ice makers, dishwashers, exhaust hood systems, Etc.