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9780442210427

Design and Layout of Foodservice Facilities

by
  • ISBN13:

    9780442210427

  • ISBN10:

    0442210426

  • Format: Hardcover
  • Copyright: 1988-07-01
  • Publisher: VAN NOSTRAND REINHOLD COMPANY
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List Price: $48.95

Summary

"In 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."--BOOK JACKET.

Author Biography

John C. Birchfield 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.

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.

Supplemental Materials

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