Foodservice Planning Layout, Design, and Equipment

Name: Foodservice Planning Layout, Design, and Equipment
Availability: InStock
ISBN: 9780130964465

ISBN-10: 0130964468

ISBN-13: 9780130964465

Edition: 4th 2000 (Revised)

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

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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.

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: 2.970
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