Endüstriyel Mutfakların Planlanmasında Etkili Olan Faktörler (Effective Factors in the Planning of Industrial Kitchens)

Abstract

In this study, the determination and role of limiting criteria among the planning cluster actors aiming to create a functional industrial kitchen design in order to reveal the common stakeholder planning and design process. In this context, the ideas of other actors involved in the planning process, especially the industrial kitchen managers, were discussed together; It is aimed to examine a more utilitarian and collaborative kitchen planning process. Within the scope of the research, 3 focus group interviews with 22 participants were held. While the 1st and 3rd focus group meetings were held in Antalya, the 2nd focus group meeting was held in Istanbul. Hotel and restaurant kitchen managers, a hotel manager who worked as a kitchen manager, kitchen coordinators and assistants as well as industrial kitchen project managers participated in the focus group meetings. Each focus group interview conducted affected the content of the focus group meeting after it and divided the research into sub-layers. According to the research results, kitchen managers are not included in the planning processes of industrial kitchens.  Food and beverage businesses are forced to work in kitchens that are planned to be identical, even if they respond to customer needs in different concepts. Thus, kitchen managers, who are not involved in the project design process of commercial kitchens, use redesign and planning in the service production process in order to have an effective production management and to control every stage of food production. The study resulted in recommendations for practitioners and further research.