On October 7, 2024, the IAED 3001 course, supervised and proctored by Dr. Enes Can KILIÇ, Dr. Melda YILDIZ, Dr. Narin FARAVAR TAŞDEMİR, and Research Assistant Müge DEVELİER, hosted a presentation by Food and Industrial Kitchen Business Consultant Arian FARAVAR on behalf of Kristal Mutfak titled "Analysis of Gastronomy and Industrial Kitchen Application Standards in the Restaurant Industry."
During the presentation, students were introduced to the fundamental principles of industrial kitchen design, with a particular focus on kitchen types, minimum kitchen dimensions, and key considerations in kitchen design. Through examples of "dos and don'ts," students were guided in identifying common mistakes in kitchen planning and the correct approaches to take.
The importance of adhering to professional standards throughout the design process was emphasized to ensure kitchens are designed both efficiently and effectively. It was underlined that kitchen design should not only focus on aesthetics but also meet criteria related to functionality, safety, and ergonomics.
The presentation also addressed regulations and guidelines in the gastronomy sector, emphasizing hygiene standards, occupational safety, and energy efficiency. The significance of designing in accordance with both local and international regulations was highlighted as essential for the sustainability of businesses and the safety of users.
Another key aspect of the presentation was business practices and professionalism. The speaker stressed the importance of adhering to professional standards at every stage of kitchen design, from material selection to craftsmanship and detailing. In particular, offering functional solutions to optimize workflow in industrial kitchens was noted as a critical factor in enhancing staff productivity and providing businesses with a competitive advantage.
The session concluded with a Q&A segment, during which students posed questions regarding kitchen design and current developments in the gastronomy sector.
We extend our gratitude to Arian FARAVAR from Kristal Mutfak for his valuable contribution and insightful presentation.
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