Discuss the importance and requirements of lighting and ventilation in a food service establishment. Add a note on drainage and acoustics.

1. 1 · Open in two lines. Lighting and ventilation make a kitchen safe, hygienic and comfortable. Drainage, temperature and noise control complete the working environment.
2. 2 · Importance. Safety, food quality, hygiene, comfort and efficiency, customer appeal.
3. 3 · Lighting: types and requirements.
   • Natural; general, local and decorative artificial light.
   • Bright and shadow-free at work; soft in dining; covered fittings.
4. 4 · Ventilation: types and requirements. [Sketch: hood over range with grease filter and duct to outside; arrows of air from dining into kitchen]
5. 5 · Drainage, temperature and acoustics. Sloped floors, trapped and covered drains, grease traps; heat control; sound-absorbing surfaces and rubber wheels.
6. 6 · In a real kitchen. A tandoor needs a strong hood; steam must not condense and drip onto cooked food.
7. 7 · Close in one line. A well-lit, well-ventilated, dry and quiet kitchen produces safer food with less fatigue.

Scoring tip: A simple hood sketch with arrows showing airflow earns diagram marks; keep figures out unless your textbook gives them.