The term Galley kitchen is also

Galley (kitchen)

The galley is the compartment of a ship, submarine, train or aircraft where food is cooked and prepared. It can also refer to a land based kitchen on a naval base.

The term Galley kitchen is also used to refer to the design of household kitchen where the units are fitted into a continuous array with no kitchen table, allowing the maximum use of a restricted space, and allowing work with the minimum of required movement between units. Such kitchens increase storage space by working vertically, with hanging pots, dish racks and ceiling-hung cabinets common. Strictly, the term refers to a kitchen with the units in two facing lines, but is often used to refer to U-shaped kitchens as well.

The first mass-produced galley kitchen design was known as the Frankfurt kitchen, designed by Margarete Schütte-Lihotzky, working under the direction of Ernst May in 1926 for a Frankfurt housing estate. 10,000 units were installed in Frankfurt, and it was the most successful and influential kitchen of the period.

The Douglas Aircraft DC-3 was the first airplane with a planned galley for food service. Galleys on commercial airlines typically include not only facilities to serve and store food and beverages, but also contain flight attendant jumpseats, emergency equipment storage, as well as anything else flight attendants may need during the flight.