The kitchen .... beyond recipes

Abstract

The kitchen is one of the departments, consisting of multiple areas, with consistent use of the resource, since the process of washing and disinfection of food, sanitation of each utensil and equipment used in manufacturing processes, even after scrubbing employment. The question: How many hotel kitchens exist around the world and particularly in our country and involves the use of water resources, daily and constantly? How feasible is found and makes wise use of this resource, for the realization of the processes in the areas? Is it enough to have the advanced technological equipment in the kitchen to find that no water is wasted? If all the equipment and operation of the kitchen has advanced technology and design has conceived the rational use of water, why is lost water?. These and other issues related to water use are discussed in this paper.