The document discusses the layout of a larder kitchen, noting that proper planning is important to avoid accidents, ensure smooth workflow, and allow for ventilation, lighting, and separation of sub-departments. It also describes the unique operations of the garde manger department, which handles its own butchery, baking, saucing, and other tasks depending on the basic menu and workload planning. The garde manger department needs space for charcuterie products, appetizers, and ice sculptures and can operate by providing pick up, distribution, or a combination of the two bases of service.

1. GLOBAL GROUP OF INSTITUTES
VIJENDER NOONWAL
ASSISTANT PROFESSOR
DEPTT. OF HOTEL MANAGEMENT

2. LAYOUT OF
LARDER KITCHEN

3. WHY?
 GIVES AN IDEA TO SET UP ACCORDINGLY
 ALLOCATION OF SUB- DEPARTMENTS
 TO AVOID ACCIDENTS
 PROPER VENTILLATION & LIGHTING
 SMOOTH WORK FLOW
 HASSAL FREE

4.  GARDE
MANGER
DEPARTMENT
IS UNIQUE IN
ITS
OPERATION
 DEPEND
ON A
BASIC
MENU AND
BASIC
WORK
LOAD
PLANNING OF LAYOUT

LAYOUT
IS A
COMPLEX
TASK
 HANDLE
ITS OWN
BUTCHERY,
BAKERY
 PREPARE
ITS OWN
SAUCES ,
OWN FRYING
, SMOKING
OF FISH AND
COLD MEATS

5. PLANNING OF LAYOUT
 It needs space for:
CHARCUTERIE PRODUCTS
APPETIZERS
TALLOW AND ICE SCULPTURE
https://www.youtube.com/watc
h?v=qqSWydo6hpI

6. PLANNING OF LAYOUT
The Garde Manger department can relate
to a food service facility in three ways:
ON
A PICK UP BASIS
ON
A
DISTRIBUTION
BASIS.
ON
A COMBINATION OF
THE TWO BASES.