In a central kitchen food moves through different pathways. The rule of thumb is to keep the flow of goods in one direction, do as little crossing paths as possible and move the shortest distances possible. Food delivery windows or lifts can also be helpful in minimizing potential cross contamination while saving labor for kitchen staff .  Tableware room can be situated in adjacent to cooking room or food preparation room for easy access.  The transport of packing materials can share the same pathway to food preparation room.