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HAZARDOUS FREE COMMERCIAL KITCHEN DESIGN

This report has been submitted to the Centre of Studies for Architecture, Faculty of

Architecture, Planning and Surveying, Universiti Teknologi MARA, to fulfil the

requirement of ARK805 DISSERTATION course.

Prepared by:

Name : MUSHIRAH BINTI MOHAMAD BADARUDDIN

UiTM No. : 2011940967

Programme : MASTER OF ARCHITECTURE

Year/Semester : YEAR 2 / SEMESTER 4

Session : SEP JAN 2014

Faculty : Faculty of Architecture, Planning and Surveying


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DECLARATION

I declare that the work in this Dissertation was carried out in accordance with the

regulations of Universiti Teknologi Mara. It is original and is the result of my own

work, unless otherwise indicated or acknowledgement as referenced work. This

Dissertation has not been submitted to any other academic institution or non-

institution for any degree or qualification.

I, hereby, acknowledge that I have been supplied with the Academic Rules and

Regulations for Post Graduated, Universiti Teknologi Mara, regulating the conduct of

my study and research.

Name of Student : Mushirah Binti Mohamad Badaruddin

Student I.D. No : 2011940967

Supervisor : Puan Nurulhusna Qamaruz Zaman

Coordinator : Assoc. Prof. Dr Ar Norhati Ibrahim

Programme : Master of Architecture

Faculty : Architecture, Planning & Surveying

Title : Hazardous Free Commercial Kitchen Design

Signature of Student : ..................................................................

Date : Jan 2014


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ACKNOWLEDGEMENT

In the name of Allah, the Most Gracious and the Most Merciful.

Bismi-llhir-ramnir-ram.

Alhamdulillah, all praise is due ultimately to Allah, the Lord of the Worlds for giving

us the guidance and knowledge to proceed with this research. His works of perfection

has become a form of inspiration and basis for this study.

First of all, I would like to express my gratefulness to my parents who have helped me

greatly and also for their endless support with my studies.

My most profound appreciation goes to my supervisor, Puan Nurulhusna Qamaruz

Zaman for her continuous support of my design thesis, her guidance, patience,

motivation, enthusiasm, inspirations and immense knowledge that leads me along the

way in completing this research. My special thanks go to the course coordinator for

ARK 805 Dissertation, Assoc. Prof. Dr Ar Norhati Ibrahim, who has helped me a lot

in my studies and fellow lecturers who have contribute their valuable comments,

advice and motivation throughout the studies.

I would also like to thank my colleagues for their encouragements and constructive

criticisms that enable me to successfully complete this research. Special thanks to

practices chef, academician and other consultants involved in this research for

tolerating and participating in the study. Their enthusiasm in helping me with the

study has been a great motivation for the completion of this research.

Last but not least, thanks to those who has lent their helping hand throughout the

completion of this dissertation paper, directly or indirectly involved, whom which I

am not able to list them all here.


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ABSTRACT

Commercial kitchen is a workplace or production unit of organization for foodservice

industry whether it is hotel, restaurant, banquet, culinary school or any other

business outlet like fast food restaurant where food is produced for large number of

people. As this area is crucial for culinary activities, commercial kitchens must be

designed free from any hazards that can create harm and accident to the employee. A

hazardous free commercial kitchen is important as it can contribute to the efficient

running of a kitchen and create a safe work environment, whether it is for small,

medium or large premises. This research investigated the criteria in designing

hazardous free commercial kitchen, as safe work environment will save time and

effort in food preparation. This research aims to find out the characteristics of

hazardous free commercial kitchen design by analyzing the potential hazards that

usually happen in that area as well as examining case studies through observation

and photograph on the studied topic. The research focused on the space planning of

commercial kitchen layout, basic design principle and potential hazards of

commercial kitchen as well as guidelines and criteria of hazardous free and safe

design of commercial kitchen.

Key words: Commercial kitchen, hazardous free, space planning, design principle

and safe kitchen design.

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