LAYOUT OF THE LARDER SECTION
Larder of a 5 star operational kitchen will be segregated into the following section-
1. Hors d’oeuvres and salad section having two sinks, work tables, storage racks and cupboards, refrigerator, gas range, and pickup counter.
2. Poultry and Butchery section with a butcher’s block, work table, refrigerators, deep freeze, mincing and slicing machine, sinks.
3. Fish section having live fish tanks, two sinks, work tables, refrigerator, deep freeze.
4. A general section with work tables.
5. Cold rooms with deep freezer and walk-in facility.
6. A weighing scale next to the entrance.