Discussion on Kitchen design

The book entitled “Kitchen planning and design” is written by “Peter Douglas”. The main objective of the book is to discuss all different themes of the interior structure, main services delivered by the kitchens, food service planning, good storage and receipt, preparation areas and equipment used in the kitchen. The interior area of the kitchen is equipped in such a way all the utensils are under range and can be accessed when needed. The following section of the book under discussion includes looking at the fabric of kitchen including structure, services, lighting, heating process, ventilation, colour and design, hygiene requirement, and acoustic safety conditions. The layout style for floor and subfloor area have been changing continuously with the methods of installation. The concern is to use general attractiveness and acoustics. The types of floors and floor coverings have also been changed with processes. The metallic and mineral aggregation process is also considered in the book. The type of material used in the kitchen includes sand, cement screed, bitumen emulsion, mastic asphalt, and rubber latex cement.

The book provides a comprehensive overview of the designing of kitchen, planning and installation. The emphasis of the author is on the initial stages of designing and considerations for the equipment. The detailed treatment is also considered for the reader to grasp the main theme in the first reading of the book. The material used in the kitchen the development of a kitchen is also considered in the analysis. The discussion can be further subdivided in the storage capacity of the raw materials, services, clearances, cooking process, systems and washing up process used in the kitchens. The special studies measured the field of kitchen planning and instalment. The author summarized the theme of the book in a single phrase that is “Run you Own Restaurant”.