The kitchen is the beating heart of every well-organized food service operation. Because the quality of the food and the speed with which it is served is dependent on efficiency, planning, kitchen design, and layout must be done with care and, if required, professional help. Kitchens should ideally be designed around the meal that will be served. Experienced and accomplished chefs are the most competent persons for kitchen planning. When creating the food and drink preparation part, keep in mind that it should be simple to handle.
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