Present-day conditions in both cargo ships and passenger ships call for well-planned catering arrangements. The Author explains the principles of kitchen planning, which should ensure that flow-routes (analogous to factory production flow-lines) are used as far as practicable between the supply of the raw ingredients and the final assembly and service of the meal (some cross-flow is unavoidable). Other aspects of material-flow in the kitchen briefly discussed include waste disposal, the cleaning of utensils, and the location of store-rooms (which should be on the same deck as the galley). The arrangement of equipment and facilities into "work centres" for food preparation is briefly discussed, and the special requirements of ships' galley equipment (as opposed to shore equipment) are summarized. It is suggested that marine catering specialists should be called upon to make a catering plan at an early stage in the planning of a new ship, and that the ideal solution for the future would be standard catering-equipment "packages".

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  • Corporate Authors:

    Seehafen-Verlag Erik Blumenfeld

    Celsiusweg 15, Postfach 1347
    2000 Hamburg 50,   Germany 
  • Authors:
    • Ekstrom, S
  • Publication Date: 1976-12

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Filing Info

  • Accession Number: 00158020
  • Record Type: Publication
  • Source Agency: British Ship Research Association
  • Files: TRIS
  • Created Date: Sep 20 1977 12:00AM