Certain principles of storage of equipment and tools if followed will help to improve work arrangement at various work centers as given below (Varghese et.al)
Storage of tools and supplies at the place of first use, e.g. knives, spoons, sieves, chopper, etc. should be kept at the preparation center. Utensil used in cooking, spices, supplies such as flour, rice, etc, should be stored near cooking center. Laundry supplies should be in the bath room or the place where clothes are washed.
Duplication of inexpensive materials and equipment needed in more than one place. For instance, two separate brooms should be kept, one for the kitchen floor and another for other rooms. Dish towels at sink center and also hand towels at cooking center. LaddIes and serving spoons at the preparation center and also in the serving center or dining area. Such duplication minimizes walking motions, search for things when needed.
Placing of all materials and equipment used in a single type of process in general area in which the process is to be carried on, e.g. cups, plates, water tumblers should be stored closer to dining area. Bed linen for all bed rooms in a central place.
Storage of items, so that they are easy to see, easy to reach, and easy to grasp, e.g. pots and pans when stacked together need extra searching motions, hence these can be arranged by storing small ones in front of the large ones in a single row for clear visibility. Plates may be arranged in vertical slots on a rack. Tea spoons, table spoons, serving spoons each type should be sorted out and stored in divided drawer or in cloth bags.
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