Design and Layout of Foodservice Facilities

ISBN-10: 0471699632
ISBN-13: 9780471699637
Edition: 3rd 2008
List price: $133.95 Buy it from $61.44 Rent it from $30.26
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Description: This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room.

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Book details

List price: $133.95
Edition: 3rd
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 12/4/2007
Binding: Hardcover
Pages: 368
Size: 8.50" wide x 11.25" long x 1.00" tall
Weight: 2.310
Language: English

This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room.

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.

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

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