Main Kitchen Drawing for a 35- 50 Rooms Hotel, 70-Cover Restaurant & 350-Person Banquet: Complete Layout with All Essential Sections

A well-planned kitchen is the backbone of any successful hotel operation. For a 35-50 rooms hotel with a 70-cover restaurant and a 350-person banquet hall, the kitchen must be designed to handle restaurant dining, room service, banquet functions, and staff meals efficiently while maintaining food quality and hygiene standards.

Main Kitchen Drawing for a 35-50 Rooms Hotel, 70-Cover Restaurant & 350-Person Banquet

RKitchen Specifications

• Total Kitchen Size: 48 Feet × 30 Feet (1,440 Sq. Ft.)

• Cold Store: 8 Feet × 9 Feet

• Chef Cabin: 5 Feet × 8 Feet

• Room Service Order Taker Cabin: 5 Feet × 6 Feet

• Restaurant Capacity: 70 Covers

• Banquet Capacity: 350 Guests

• Hotel Inventory: 35-50 Rooms

KITCHEN EQUIPMENT LAYOUT

Recommended Kitchen Layout

Front Service Area

Section	Size
Room Service Order Taker Cabin	5' × 6'
Pick-Up Counter	8' × 4'
Beverage & Coffee Counter	6' × 4'

Production Area

Section	Size
Indian Range	10' × 8'
Tandoor Section	8' × 8'
Chinese Section	8' × 8'
South Indian Section	6' × 8'
Continental Section	8' × 8'

Preparation Area

Section	Size
Vegetable Preparation	8' × 8'
Non-Veg Preparation	8' × 8'
Bakery & Dessert Preparation	8' × 6'

Storage Area

Section	Size
Cold Store	8' × 9'
Dry Store	8' × 8'
Vegetable Store	6' × 6'

Utility & Washing Area

Section	Size
Pot Wash Area	8' × 8'
Dish Wash Area	8' × 8'
Garbage Holding Area	5' × 5'

Administrative Area

Section	Size
Chef Cabin	5' × 8'

Suggested Equipment List

Indian Kitchen

• 3 Burner Cooking Range

• Bulk Cooking Range

• Tilting Braising Pan

• Steam Kettle

• Chapati Plate

Tandoor Section

• Gas Tandoor

• Tandoor Work Table

• Exhaust Hood

Chinese Kitchen

• Chinese Range

• Wok Station

• Salamander

Cold Storage

• Walk-in Cold Room (8' × 9')

• Deep Freezer

• Four Door Refrigerator

Utility

• Three Sink Unit

• Pot Wash Sink

• Dish Landing Tables

• Garbage Bin Station

CIVIL & DRAINAGE LAYOUT_

Kitchen Flow Diagram

Receiving Area
      ↓
Storage Area
(Cold Store + Dry Store)
      ↓
Preparation Area
(Veg + Non-Veg + Bakery)
      ↓
Production Kitchen
(Indian + Tandoor + Chinese + Continental)
      ↓
Pass Counter / Pick-Up Counter
      ↓
Restaurant | Banquet | Room Service
      ↓
Dish Return Area
      ↓
Wash Area

ELECTRICAL LAYOUT

Operational Advantages

• Separate preparation and cooking zones.

• Smooth service for restaurant, banquet, and room service.

• Proper cold chain management with dedicated cold storage.

• Efficient staff movement and workflow.

• HACCP-compliant food safety practices.

• Suitable for handling banquet functions of up to 350 guests and daily restaurant operations.

  
  

A professionally designed 48' × 30' kitchen with dedicated production, storage, washing, and administrative sections ensures maximum efficiency, reduced food cost, improved hygiene, and superior guest satisfaction for a 35-room hotel operation.

PLUMBING LAYOUT