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Specifiche dell'oggetto

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Accettabile: Libro con evidenti segni di usura. Può avere alcuni danni alla copertina, senza che ...
Book Title
Design and Layout of Foodservice Facilities
ISBN
0471699632
EAN
9780471699637
Release Title
Design and Layout of Foodservice Facilities
Artist
Birchfield Jr, John
Brand
N/A
Colour
N/A

Informazioni su questo prodotto

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471699632
ISBN-13
9780471699637
eBay Product ID (ePID)
60656655

Product Key Features

Number of Pages
368 Pages
Publication Name
Design and Layout of Foodservice Facilities
Language
English
Publication Year
2007
Subject
Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Business & Economics
Author
John C. Birchfield
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
36.9 Oz
Item Length
11 in
Item Width
8.5 in

Additional Product Features

Edition Number
3
Intended Audience
College Audience
LCCN
2007-021011
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
647.95068
Table Of Content
Preface xi Acknowledgments xiii About the Author xv CHAPTER 1 Preliminary Planning 1 Scope of a Project 1 Concept Development 4 Five M 's of Concept Development 8 Feasibility 12 Site Selection and Planning 24 Obtaining Necessary Approvals from Agencies 25 Summary 25 Key Terms 26 Questions 26 Discussion Question 27 CHAPTER 2 Foodservice Design 29 Project Team 29 Design Sequence 36 Summary 59 Key Terms 59 Questions 59 Discussion Question 60 CHAPTER 3 Principles of Design 61 Impact of Design on Efficiency and Safety 61 Basic Design Principles 62 Human Engineering 69 Foodservice Design and Titles II and III of the Americans with Disabilities Act 79 Summary 80 Key Terms 80 Questions 80 Discussion Question 81 CHAPTER 4 Space Analysis 83 Conducting a Space Analysis 83 Back Dock/Receiving 84 Storage 88 Office 92 Preparation Areas 94 Bakery 99 Employee Locker Room and Toilet 100 Service Areas 101 Dining Rooms 103 Bar 111 Warewashing 114 Summary 116 Key Terms 116 Questions 117 Discussion Question 117 CHAPTER 5 Equipment Layout 119 Effective Layout 119 Physical Characteristics of Equipment Layout 127 Layout of Functional Areas 130 Final (Hot-Food) Preparation 134 Summary 144 Key Terms 144 Questions 146 Discussion Question 146 CHAPTER 6 Foodservice Equipment, Part I 147 Equipment Selection 147 Foodservice Equipment Standards and Specifications 151 Equipment Construction Materials 154 Foodservice Equipment Specifications: An Outline 157 Summary 159 Key Terms 159 Questions 159 Discussion Question 160 CHAPTER 7 Foodservice Equipment, Part II: Manufactured Equipment 161 Receiving and Storage Equipment 163 Preparation Equipment 173 Production/Cooking 179 Bakery Equipment 213 Service and Cafeteria Equipment 215 Beverage Equipment 224 Warewashing Equipment 234 Summary 250 Key Terms 250 Questions 251 Discussion Question 251 CHAPTER 8 Foodservice Facilities Engineering and Architecture 253 Foodservice Facilities Engineering 253 Foodservice Facilities Architecture 276 Summary 285 Key Terms 285 Questions 285 Discussion Question 286 APPENDIX 1: List of Associations and Industry Links 287 APPENDIX 2: Typical Foodservice Facility Designs 289 APPENDIX 3: Common Foodservice Design Symbols 296 APPENDIX 4: Sample Documents 301 Foodservice Equipment Glossary 307 Bibliography 331 Index 335
Synopsis
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. New pedagogical features incorporate through the text, including key terms, review questions, and questions for discussion., Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process-from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering., 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., A complete guide for the entire facility design process?----revised and updated In todays 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.
LC Classification Number
TX911.3.M27B57 2008

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