Design and layout of foodservice facilities / John C. Birchfield.
Material type:
TextPublisher: Hoboken, N.J. : J. Wiley, c2008Description: xiii, 250 pages : illustrations ; 29 cmISBN: 9780471699637 (hardback)Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionLOC classification: CIR TX 911.3.M27 | B57 2008Summary: 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
| Item type | Current location | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Book
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 911.3.M27 B57 2008 (Browse shelf) | 1 | Available | R0009315 |
Cover title: Design & layout of foodservice facilities.
"Endorsed by the Foodservice Consultants Society International."
Includes index.
Bibliography: p. 236-244.
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
In English text.
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