1. According to the technological process.

副食加工的流程：副食库→副食粗加工间→热菜间→凉菜间→备餐间→出餐口→餐厅。主食加工的流程：主食库→主食粗加工间→主食熟制加工间→备餐间→出餐口→餐厅。洗碗间要设在收残口，备餐间要设在出餐口，热菜间与凉菜间要紧靠备餐间，出菜顺畅方便。

The process of non-staple food processing: non-staple food depot non-staple food roughing room hot dish cold dish preparation room eating mouth restaurant. The process of staple food processing: staple food warehouse staple food roughing room staple food cooked processing room preparation room eating mouth restaurant. The dish room should be set at the end of the dish, the preparation room should be set at the outlet, the hot dish room and the cold dish room should be close to the preparation room, and the dishes can be served smoothly and conveniently.

2、按相关关系确定

2. Determine the relationship.

厨房内各种工作区域应该分开，按相关关系确定位置，缩短传递、沟通的路径，方便协调协作与管理。例如，以主、副食类别来区分。副食的副食库、粗加工间、热菜间、凉菜间按流程的先后顺序排列，中间不应穿插主食加工间。同样，主食库、面点粗加工、蒸煮、煎烤加工间应按出餐顺序安排在一起。

The various working areas in the kitchen should be separated to determine the location according to the relevant relationship, shorten the route of transmission and communication, and facilitate coordination and management. For example, distinguish between main and non-staple foods. The non-staple food depot, roughing room, hot dish room and cold dish room should be arranged in sequence according to the process, and the staple food processing room should not be interposed in the middle. Similarly, the staple food storehouse, the surface rough processing, the cooking, the frying processing should be arranged according to the order of meal.

3、按生熟类别确定

3. Determine by maturity type.

除加工类别相关外，还有生熟类别。例如，把需要排烟的工作间安排在相近的位置，便于排烟罩和管道的安装；当面积有限时，把熟制设备，如灶台、蒸饭柜、烤箱等安排在一个工作间内，便于排烟和温度控制。特殊的加工工序流程及布局要求，如独门菜的独特工艺流程、为适应市场需求的新举措（明档、明厨等），需要有些流程做一些调整，以便兼顾相关位置，形成有机联系。

In addition to processing category, there are also mature categories. For example, the need to arrange smoke exhaust workshop in a similar position, facilitate the installation of smoke hood and pipes; when the area is limited, the cooked equipment, such as cooking table, cooking cabinet, oven, etc. are arranged in a workshop, facilitate smoke exhaust and temperature control. Special processing procedures and layout requirements, such as the unique one-way dish process, in order to adapt to market demand for new initiatives (open file, open kitchen, etc.), need to make some adjustments in the process, in order to take into account the relevant location, the formation of organic links.

4、按出管快慢、多少确定

4, according to the speed and how much to determine.

据出餐快慢、多少的要求确定各工作间与餐厅的距离。在较大的酒店，副食、主食品种比较多，分工比较细，工作区域划分也就比较多。有的酒店根据菜系和餐品设有多个厨房，在一个厨房内设有炒菜、海鲜、燕翅、炖菜、煲汤等加工区，有特色菜、特色面点的厨房内还设有单独的加工间。大型厨房的设计相对要复杂一些，考虑的因素要多一些。客人点完菜就急着上菜，而且有些菜品口感佳的时间就只有一二分钟，甚至几十秒，因此要保证出餐速度快，热菜、凉菜加工间必须与餐厅距离近。传菜间设在出餐口位置，即凉菜、热菜加工间与餐厅衔接位置。而主食、炖菜、汤类不是在时间上桌，出餐量也要少一些，与餐厅的位置可以排在比热菜、凉菜稍远一点的位置。但是，以面食为主的快餐店，主食加工间出餐量多，就应近餐厅，使出餐快捷方便。

According to the requirements of how fast and slow the meal is, the distance between the workshops and restaurants is determined. In larger hotels, non-staple food and staple food are more varied and the division of labor is more detailed, so the division of work area is more. Some hotels have multiple kitchens according to the dishes and meals. In one kitchen, there are processing zones for stir-frying, seafood, swallow wings, stew, soup and so on. The kitchen with special dishes and special pastries also has separate processing rooms. The design of large kitchens is more complicated, and there are more factors to consider. Guests are anxious to order food, and some dishes taste the best time is only a minute or two, even tens of seconds, so to ensure fast food, hot dishes, cold dishes processing room must be close to the restaurant. The dish is located at the outlet of the dining room, that is, the location between the cold dishes and the hot dishes processing rooms. And staple food, stew, soup is not the first time on the table, the amount of meals should also be less, and the location of the restaurant can be placed a little farther than hot dishes, cold dishes. However, pasta-based fast-food restaurants, staple food processing room to eat more, should be close to the restaurant, so that eating fast and convenient.

5、保证各项工作流程流畅

5. Ensure smooth and efficient workflow.

一个科学的厨房是保证经营的前提。只有保证厨房各项工作流程流畅，才能提高厨房的整体工作效率。特别是工艺流程、员工流程、餐具流程、废弃物流程等有形的各项工作流程，对厨房的工作效率具有决定性的影响，在规划设计中必须作为重点加以优化设计。

A scientific and efficient kitchen is the prerequisite to ensure efficient operation. Only by ensuring the smooth and efficient workflow of the kitchen can the overall efficiency of the kitchen be improved. Especially the process flow, staff flow, tableware flow, waste logistics flow and other tangible workflow have a decisive impact on the efficiency of the kitchen, in the planning and design must be optimized as a key.