Design a kitchen workstation to facilitate preparation of a menu item.

Design should include

• applying space-management principles
• creating a plan that contributes to efficiency of the workflow
• placing equipment, supplies, and ingredients to facilitate food preparation.

Process/Skill Questions:

Thinking

• What is space management?
• How does workstation set up influence mise en place?
• How can space management increase efficiency?
• What effect will a poorly designed station have on production?

Communication

• How can proper workflow within a workstation be communicated to employees?
• How can proper placement of mise en place within a station be communicated to employees?

Leadership

• How can employees be encouraged to set up a station to ensure efficiency?
• Who controls the workflow planning process and ensures it is followed?

Management

• How does a menu item affect how a station should be set up?
• How does space management affect labor cost?
• Why is it important to set up a station consistently every time?