1° Areas of a restaurant
As the first area, there is a waiter’s station: They are the points where the waiters can find
all the necessary elements to prepare the table when a client is accommodated, such as a
menu, napkins, cutlery, and sauces.
The kitchen is divided into three parts which are:
-Pre preparation: Where the products are washed, cut, peeled, and mixed. Chopping
boards, knives, refrigerators, and mechanical cutting and grinding equipment are
needed.
-Hot preparation: there is the grill station, the fry station, the oven and stove station
and in some there is also the soup and sauce station.
-Cold Preparation: There is the salad station, the sandwich station, and the dessert
station. The equipment within this zone is ice-cream refrigerators, work tables, slicers,
and freezers.
