Read the text again and answer the questions.

1. What do you need to consider in kitchen design? - The food outlet location, the type of customer, the menu, the service, and the number of staff. 2. What does a linear production line improve? - Efficiency and logical progression from preparation to service. 3. What does a separation of processes help avoid? - Contact between raw materials, packaging, leftovers, and kitchen waste. 4. Where should the kitchen be? - Strategically placed between storage areas and the restaurant. 5. Why should storage areas be small? - To avoid wasting space and ensure regular supply of raw materials. 6. Where must the cold preparation section be? - Near the cold storage rooms. 7. Where are equipment and non-perishable goods stored? - In the storeroom. 8. Where are dishes stored? - In the dishwashing area.