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John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International.Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.
Table of Contents
|About the Author|
|Preliminary Planning.Scope of a Project|
|Five Mas of Concept Development|
|Site Selection and Planning|
|Obtaining Necessary Approvals from Agencies|
|Principles of Design|
|Impact of Design on Efficiency and Safety|
|Basic Design Principles|
|Foodservice Design and Titles II and III of the Americans with Disabilities Act|
|Conducting a Space Analysis|
|Employee Locker Room and Toilet|
|Physical Characteristics of Equipment Layout|
|Layout of Functional Areas|
|Final (Hot-Food) Preparation|
|Foodservice Equipment Standards and Specifications|
|Equipment Construction Materials|
|Foodservice Equipment Specifications: An Outline.Summary|
|Receiving and Storage Equipment|
|Service and Cafeteria Equipment|
|Foodservice Facilities Engineering and Architecture|
|Foodservice Facilities Engineering|
|Foodservice Facilities Architecture|
|List of Associations and Industry Links|
|Typical Foodservice Facility Designs|
|Common Foodservice Design Symbols|
|Foodservice Equipment Glossary|
|Table of Contents provided by Publisher. All Rights Reserved.|