Design and Layout of Foodservice Facilities
(Sprache: Englisch)
A complete guide for the entire facility design process?--revised and updated
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...
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...
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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 glossary
Design 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.
A complete guide for the entire facility design process?--revised and updated
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.
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 glossary
Design 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.
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.
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 glossary
Design 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.
Inhaltsverzeichnis zu „Design and Layout of Foodservice Facilities “
PrefaceAcknowledgments
About the Author
Chapter 1 Preliminary Planning
Chapter 2 Foodservice Design
Chapter 3 The Principles of Design
Chapter 4 Space Analysis
Chapter 5 Equipment Layout
Chapter 6 Foodservice Equipment, Part I
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Chapter 8 Foodservice Facilities Engineering and Architecture
Appendix 1: List of Associations and Industry Links
Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design Symbols
Appendix 4: Sample Documents
Foodservice Equipment Glossary
Bibliography
Index
Autoren-Porträt von John Birchfield
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.
Bibliographische Angaben
- Autor: John Birchfield
- 2007, 3. Aufl., 368 Seiten, Maße: 28,4 cm, Gebunden, Englisch
- Verlag: Wiley & Sons
- ISBN-10: 0471699632
- ISBN-13: 9780471699637
Sprache:
Englisch
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