9780471699637

Design and Layout of Foodservice Facilities, 3rd Edition

by ;
  • ISBN13:

    9780471699637

  • ISBN10:

    0471699632

  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 12/1/2007
  • Publisher: Wiley

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

A complete guide for the entire facility design process?--revised and updatedIn today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossaryDesign and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Author Biography

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

Preface
Acknowledgments
About the Author
Preliminary Planning.Scope of a Project
Concept Development
Five Mas of Concept Development
Feasibility
Site Selection and Planning
Obtaining Necessary Approvals from Agencies
Summary
Key Terms
Questions
Discussion Question
Foodservice Design
Project Team
Design Sequence
Summary
Key Terms
Questions
Discussion Question
Principles of Design
Impact of Design on Efficiency and Safety
Basic Design Principles
Human Engineering
Foodservice Design and Titles II and III of the Americans with Disabilities Act
Summary
Key Terms
Questions
Discussion Question
Space Analysis
Conducting a Space Analysis
Back Dock/Receiving.Storage
Office
Preparation Areas
Bakery
Employee Locker Room and Toilet
Service Areas
Dining Rooms
Bar
Warewashing
Summary
Key Terms
Questions
Discussion Question
Equipment Layout
Effective Layout
Physical Characteristics of Equipment Layout
Layout of Functional Areas
Final (Hot-Food) Preparation
Summary
Key Terms
Questions
Discussion Question
Foodservice Equipment
Equipment Section
Foodservice Equipment Standards and Specifications
Equipment Construction Materials
Foodservice Equipment Specifications: An Outline.Summary
Key Terms
Questions
Discussion Question
Foodservice Equipment
Manufactured Equipment
Receiving and Storage Equipment
Preparation Equipment
Production/Cooking
Bakery Equipment
Service and Cafeteria Equipment
Beverage Equipment
Warewashing Equipment
Summary
Key Terms
Questions
Discussion Question
Foodservice Facilities Engineering and Architecture
Foodservice Facilities Engineering
Foodservice Facilities Architecture
Summary
Key Terms
Questions
Discussion Question
List of Associations and Industry Links
Typical Foodservice Facility Designs
Common Foodservice Design Symbols
Sample Documents
Foodservice Equipment Glossary
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

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