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Foodservice Planning Layout, Design, and Equipment

ISBN-10: 0130964468

ISBN-13: 9780130964465

Edition: 4th 2000 (Revised)

Authors: Barbara A Almanza, Lendal H. Kotschevar, Margaret E. Terrell

List price: $205.80
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Description:

For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses. This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.
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Book details

List price: $205.80
Edition: 4th
Copyright year: 2000
Publisher: Prentice Hall PTR
Publication date: 6/23/1999
Binding: Hardcover
Pages: 532
Size: 8.50" wide x 11.25" long x 1.00" tall
Weight: 3.080
Language: English

Lendal H. Kotschevar, PhD, FMP, is Professor Emeritus at Florida International University.Valentino Luciani, CHE, is a former lecturer in the William F. Harrah College of Hotel Administration at the University of Nevada, Las Vegas.

Planning
Laying the Groundwork
Foodservice Types: Layout Characteristics
Operational Factors That Affect Plans
Analyses of Layout Characteristics
Functional Areas of Food Facilities
Space Allocation
Checklist for Planning
Receiving and Storage
Food Processing
Serving Facilities
Housekeeping Sections
Management Office and Guest and Employee Facilities
Supporting Factors and Physical Conditions
Energy
Lighting
Water, Steam, and Plumbing
Environmental Planning
Sound Control
Floors, Walls, and Ceilings
Equipment Selection
General Principles for Equipment Selection
Food Preparation Equipment
Cooking Equipment
Serving Equipment
Refrigeration and Low-Temperature Storage Equipment
Cleaning or Housekeeping Equipment
Auxiliary Equipment
Transportation and Mobile Equipment
Utensils and Tableware
Abbreviations
Feasibility Study
Safety Checklist
Instructions to Bidders
Specifications for Kitchen Fixtures and Equipment
Estimated Space Requirements for Paper Supplies
Bibliography
Answers to Selected Review Questions
Index