Foodservice Education and Training: Catering Management 

Creating a Commercial Kitchen

By Evelyn Jacobson Whether you’re creating a restaurant kitchen to serve 50 or a catering kitchen that will allow you to plate weddings for 250, there are certain elements any professional kitchen will need to have to maximize productivity and profits. Every kitchen needs the basics like refrigerators, freezers, sinks, shelving, no-slip flooring, ventilation and counter space, but the cuisine you decide to serve and the cooking techniques you ... Read more