The Kitchen Design and Layout and its Implication to the Traffic Flow of Operation: A Case of Chelsea Market and CafÄ— in Serendra, Taguig City

Andrhea  P. Arnuco,; Camille Anne  A. Nemis,; Katherine Joy  G. Sedano,

The Kitchen Design and Layout and its Implication to the Traffic Flow of Operation: A Case of Chelsea Market and CafÄ— in Serendra, Taguig City

Andrhea P. Arnuco | Camille Anne A. Nemis | Katherine Joy G. Sedano

Discipline: Hotel and Restaurant Management

Abstract:

The study aimed to determine the implication of kitchen design and layout to the traffic flow of operation of Chelsea Market and Café in Serendra, Taguig City. The study also discussed the existing design and layout of the establishment, its efficiency level based on the perceptions of employees, and its strengths and weaknesses.

The study made use of the descriptive method of research. Data were obtained using survey questionnaires answered by the kitchen staff during lean hours and break periods. The observation checklist was formulated based on the set standards and done by the researchers themselves. Interview with the head chef was also conducted.

Results showed that the existing kitchen design and layout of Chelsea Market and Café had an overall rating of good. It means that the establishment conformed to the kitchen design and layout considerations although some areas were not given much attention like the aisles space. As for the efficiency level of the kitchen design, a very good rating was given while the design and layout of the kitchen was moderately efficient as perceived by the employees.

It was also found out that the location and floor space available, profitability, menu, and safety and comfortability were the considerations used by Chelsea Market and Café in coming up with their design and layout. Moreover, the implication of kitchen design and layout to the traffic flow of operation was that it minimizes backtracking and crossover among employees and it heightens employees’ productivity and efficiency.

The study recommended that the establishment should allocate a larger space for its existing design and layout to make it more spacious and bigger so employees can move freely to cater to the needs of the guests.