The role of the architect in food service planning

Abstract

Planning a new catering facility is never a minor activity, and often entails considerable investment. For this reason, architects in Malta, lend to be more concerned about the planning of dining areas, and are quite prepared to wash their hands of responsibility in kitchen planning. Thus, the integration of the kitchen in such designs is neglected, resulting in left over space in the building. The Maltese kitchen, has undergone many changes through history, especially over the last three decades. The increased diversity of meals in the various type of food facilities has been accompanied by equally significant changes behind the scenes. In some cases, these changes transformed the kitchen into a much more complex and technological place. In other situations, the kitchen process has been greatly simplified, through the use of prepared foods, and technological innovations. This study, provides a basis for analysing and evaluating, the Maltese kitchen, and the contribution of architects in the process of its planning. It also highlights the problems one finds in a kitchen, and studies the applicability and significance of various solutions to the local context. Finally, it projects future changes which might occur in both the kitchen plan, and the planning process. A detailed analysis or two projects, which will be implemented later this year, are examples of how theory can be translated into practice. This project is aimed primarily for all the architects in the profession, as an awareness of the problems the Maltese kitchen is facing both in the commercial, and non- commercial sector. It should also be of interest to people in the hotel and catering industry who are involved in kitchen planning, the supply of catering equipment, and for catering managers. Chapter 1, is a brief history of the development of eating habits in Malta and explains how other countries influenced our cuisine. The second chapter, is an analysis, of various concepts of the kitchen plan such as, sitting the kitchen, now of materials and ergonomics. Chapter 3, covers in detail the various departments of the kitchen. the main topics discussed are, the planning features and alternative equipment arrangements for each department. In Chapter 4, the supporting factors to the main departments are noted and various features of building and equipment finishes me discussed. Chapter 5, shows how theory, mentioned in the previous chapters, can be adapted to the local eating habits and climate. This section suggests new techniques and materials to be implemented in the Maltese kitchen. Following, is a survey, on the demand and needs of kitchen planning in Malta. This study is concluded with a direct application of theory in a commercial and a non- commercial environment.