The role of the architect in food service planning
type: CreativeWork
description: Planning a new catering facility is never a minor activity, and often entails considerable investment. For this reason, architects in Malta, lend to be more concerned about the planning of dining areas, and are quite prepared to wash their hands of responsibility in kitchen planning. Thus, the integration of the kitchen in such designs is neglected, resulting in left over space in the building. The Maltese kitchen, has undergone many changes through history, especially over the last three decades. The increased diversity of meals in the various type of food facilities has been accompanied by equally significant changes behind the scenes. In some cases, these changes transformed the kitchen into a much more complex and technological place. In other situations, the kitchen process has been greatly simplified, through the use of prepared foods, and technological innovations. This study, provides a basis for analysing and evaluating, the Maltese kitchen, and the contribution of architects in the process of its planning. It also highlights the problems one finds in a kitchen, and studies the applicability and significance of various solutions to the local context. Finally, it projects future changes which might occur in both the kitchen plan, and the planning process. A detailed analysis or two projects, which will be implemented later this year, are examples of how theory can be translated into practice. This project is aimed primarily for all the architects in the profession, as an awareness of the problems the Maltese kitchen is facing both in the commercial, and non- commercial sector. It should also be of interest to people in the hotel and catering industry who are involved in kitchen planning, the supply of catering equipment, and for catering managers. Chapter 1, is a brief history of the development of eating habits in Malta and explains how other countries influenced our cuisine. The second chapter, is an analysis, of various concepts of the kitchen plan such a…
abstract: Planning a new catering facility is never a minor activity, and often entails considerable investment. For this reason, architects in Malta, lend to be more concerned about the planning of dining areas, and are quite prepared to wash their hands of responsibility in kitchen planning. Thus, the integration of the kitchen in such designs is neglected, resulting in left over space in the building. The Maltese kitchen, has undergone many changes through history, especially over the last three decades. The increased diversity of meals in the various type of food facilities has been accompanied by equally significant changes behind the scenes. In some cases, these changes transformed the kitchen into a much more complex and technological place. In other situations, the kitchen process has been greatly simplified, through the use of prepared foods, and technological innovations. This study, provides a basis for analysing and evaluating, the Maltese kitchen, and the contribution of architects in the process of its planning. It also highlights the problems one finds in a kitchen, and studies the applicability and significance of various solutions to the local context. Finally, it projects future changes which might occur in both the kitchen plan, and the planning process. A detailed analysis or two projects, which will be implemented later this year, are examples of how theory can be translated into practice. This project is aimed primarily for all the architects in the profession, as an awareness of the problems the Maltese kitchen is facing both in the commercial, and non- commercial sector. It should also be of interest to people in the hotel and catering industry who are involved in kitchen planning, the supply of catering equipment, and for catering managers. Chapter 1, is a brief history of the development of eating habits in Malta and explains how other countries influenced our cuisine. The second chapter, is an analysis, of various concepts of the kitchen plan such a…
language: en
keywords: Restaurants -- Design and construction -- Malta, Kitchens -- Design and construction -- Malta, Architecture -- Designs and plans
date published: 1993
date modified: 2026-07-27T20:13:13Z
provider: University of Malta
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: University of Malta