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Review a professional kitchen – one in which you have worked and evaluate its suitability for the business operation

review a professional kitchen

You have been asked to review a professional kitchen – one in which you have worked and evaluate its suitability for the business operation. You will give a brief overview of the business operation, its concept, target market and discuss how well operationally it meets the needs of the staff to achieve the optimum business requirements.

You will identify how current equipment employed meets the business needs and suggest where improvements might be made with particular reference to technological advances, energy efficiency, sustainability and opportunities for the rationalisation of the business process. Of key consideration will be technological efficiencies which enhance staff capabilities, de-skill or in some cases make redundant staffing requirements

You will produce a report which demonstrates an understanding of the concepts involved in developing your idea. This will be based primarily on the use of PESTEL and SWOT as these tools afford you an understanding of the how the business you have been working in responds (or not) to the internal/external drivers in the current environment. It is hoped that you will be able to demonstrate an understanding of how the business operations could be improved.
Assessment task 1 the report 1800 words (Not including appendices)

( L.O. 1,2 & 3 ) (Internal weighted mark 40%)

Structure of report:

• Front Sheet ( you might copy and paste from the front page of the module study guide –remove the words module study guide)
You must add your student number and the word count and the title of your report.
• Summary
• Contents page
• Introduction to the importance of kitchen design in meeting the optimum business needs
• Methodology – this is where you describe how you researched this assignment

the main body of the report should contain the following sections :

• Background to the business the concept, the current target market. How well does the kitchen design impacts on the business in achieving its goals.

• Discuss how the kitchen design meets with the general requirements of good work-flow and ergonomics,

• Discuss how technology can be used to rationalise the business operation

• Explore and discuss how the current equipment and food production systems meet the needs of the business and reflect on what new technology and sustainability systems could be employed.

• Conclusion to the report

• Bibliography – sourcing your research and reading –minimum 6 references of which 3 are from texts/e-books refer to the Harvard guidance book
Format of the report

♣ It should be 1,800 words in length (+ /- 10% variance).(this does not include the bibliography). Please include a word count on the front sheet.

♣ You must supply a minimum of 6 references in the bibliography – 3 of which must be from texts/e-books.

♣ All reports should be word processed, using Arial font size 12 and line spacing 1.5. .

♣ You must use the university referencing system Harvard
Marking Criteria for Kitchen Planning

Business Overview. Produce a review of the business in which you have been working in. This will include the business operation, the concept and target market.
Kitchen Design. Demonstrate a critical understanding of the ergonomics of kitchen design and evaluate how effectively these have been applied in the kitchen you have been working in. It is anticipated that you will demonstrate a range of ideas where improvements could be made.
Equipment purchases/technology/sustainability. Demonstrate a critical understanding off the cost effectiveness of the technology employed in the kitchen in which you have been working. Of due consideration should be sustainability, energy efficiency equipment and the integration of technology which can enhance staff capabilities, de-skill or in some cases make redundant staffing requirements. It is anticipated that your report may produce a range of recommendations which could be considered by your previous employer.
Communication and presentation
Appropriateness of the writing style and presentation format for a 1,800 word report
Appropriate use of English language and grammar. Coherence and clarity. Minimum 6 references in bibliography. Use of Harvard referencing.


Ball, S. Jones, P. (2002) Hospitality Operations: A Systems Approach. Continuum, London

CESA (2008) Introduction to Food Service

Cousins, J. Pennington, A. & Foskett, D. (2011) Food & Beverage Management. 3rd ed Goodfellow Publishers

Foskett, D and Paskins, P (2011) The Theory of Hospitality and Catering. 12th ed. Hodder Arnold, (Available as an e-book)

Katsigris, C. Thomas, C. (2013) Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
Willey & Sons

Lillicrap, D. Cousins, J. (2010) Food & Beverage Service 8th ed Hodder Arnold (Available as an e-book)

Rohatsch, M. Lemme, F. Neumann, P. Wagener, F. (2007) Professional Kitchens – Planning, Design, Equipment. 4th edition
HUSS-Medien GmbH. Berlin, Germany

Sprenger, R. (2008) Hygiene for Management.13th ed. Highfield


HBM part 2
Essential Texts

Mullins.L.J & Dossor.P (2013) Hospitality Management and organisation Behaviour. 5thed .Malaysia.Pearson (Available as an e-book)

Maughan. M (2014) Organisational Behaviour (Business Briefings).China.Palgrave MacMillan.
(easy guide to 50% of the module)

Specialist subject area-leadership (outside USA & Canada edition)
Yukl, G. (2013) Leadership in Organizations. 8th edPearson.USA (Available as an e-book)

Background reading and reference
Armstrong M & Stephens T. (2013) Handbook of Human Resource Management Practice.13th ed . 3rd ed.United Kingdom. Kogan Page (Available as an e-book)

Beardswell J & Claydon T (2010) Human Resource Management : a contemporary approach 6th ed.Spain. Pearson Education Ltd (Available as an e-book)

Crane. A & Matten.D (2010) Business Ethics 7th ed. Great Britain. Oxford University Press. (Available as an e-book)

Foot M & Hook C (2011) Introducing Human Resource Management, 6th ed, Spain. Prentice Education Ltd. (Available as an e-book)

Gilmore.S & Williams.S. (2013) Human Resource Management.2nd ed .Italy. Oxford University Press.

Guirdham, M.(2011). Communicating Across Cultures at work.
China. Palgrave MacMillan

Guirdham, M. (2002) Interactive Behaviour at Work 3rd ed. Malaysia.Pearson Education.

Marchington M & Wilkinson A (2012) Human resource management at work: People Management & Development 5th ed .CIPD

Torrington,D. Hall, L & Taylor, S. (2008) .Human Resource Management.7th ed. Spain. Pearson Education Ltd (Available as an e-book)

Tyson, S & York, A. (2006). Essentials of human resource management. 5th ed. Great Britain . Butterworth-Heinemann. (Available as an e-book)

Yukl .G. (2012) Leadership in Organizations. 8th ed. New Jersey. Pearson /Prentice Hall (Available as an e-book)

Online resources:

People Management [CIPD]

Human Resource guide-lists journal articles related to HR.

–site useful for behavioural topics –motivation ,communication ,leadership theory ,management styles , individual differences ,teams & groups.
– HRM journal and website with HR news updates

– Advisory, Conciliation and Arbitration Service

–Chartered Institute of Personnel and Development

– hospitality ,leisure ,travel & tourism sector council
Government sites with UK employment law information

– department for business, innovation & skills

You are recommended to refer to relevan
journals, magazines and related publications as appropriate:

Croner’s Reference Book for employers
Caterer and Hotelkeeper

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