Discuss the different shapes of kitchens and the factors affecting kitchen layout.

1. 1 · Open in two lines. The shape of a kitchen is the way equipment is arranged around the workers. The right shape shortens movement and keeps work flowing one way.
2. 2 · Draw the shapes. [Small sketches: straight line, L, U, parallel back-to-back, parallel face-to-face, island]
3. 3 · Describe each shape. Arrangement and where it suits, from coffee shop to star hotel.
4. 4 · Factors affecting layout.
   • Menu, number of meals, type of service, food service system.
   • Space, budget, utilities.
   • Hygiene rules, staff, safety, expansion.
5. 5 · An example. Multi-cuisine restaurant: stores → common preparation → Indian, Chinese and Continental stations → pass → dining.
6. 6 · In a real kitchen. A hospital needs a separate diet kitchen and tray line so special diets are not mixed up.
7. 7 · Close in one line. No shape is best for all; it must fit the menu, volume and space.

Scoring tip: Six tiny box sketches take two minutes and fetch marks. Label the work flow with arrows.