Design and layout of foodservice facilities / John C. Birchfield.
By: Birchfield, John C [author]
Publisher: Hoboken, New Jersey: John Wiley & Sons, c2008Edition: 3rd ed., [rev. and updated]Description: xv, 343 pages: illustrations; 29 cmISBN: 9780471699637 (Cloth : alk. paper); 0471699632 (Cloth : alk. paper)Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionDDC classification: 647.95068 LOC classification: TX911.3.M27 | B57 2008Online resources: Table of contents only | Contributor biographical information | Publisher description| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 647.95068 B531 2008 (Browse shelf) | Available | CITU-CL-40047 |
Includes bibliographical references (p. 331-334) and index.
CONTENTS
Preface
Acknowledgemnts
About the Author
Chapter 1 Preliminary Planning
The Scope of a Project
Concept Development
The Five M?s of Concept Development
Feasibility
Site Selection and Planning
Obtaining Necessary Approvals from Agencies
Summary
Key Terms
Questions
Discussion Question
Chapter 2 Foodservice Design
The Project Team
The Design Sequence
Summary
Key Terms
Questions
Discussion Question
Chapter 3 The Principles of Design
The Impact of Design on Efficiency and Safety
Basic Design Principles
Human Engineering
Foodservice Design and Titles II and III of the Americans with Disabilities Act
Summary
Key Terms
Questions
Discussion Question
Chapter 4 Space Analysis
Conducting a Space Analysis
Back Dock/Receiving
Storage
Office
Preparation Areas
Bakery
Employee Locker Room and Toilet
Service Areas
Dining Rooms
Bar
Warewashing
Summary
Key Terms
Questions
Discussion Question
Chapter 5 Equipment Layout
Effective Layout
Physical Characteristics of Equipment Layout
The Layout of Functional Areas
Final (Hot-Food) Preparation
Summary
Key Terms
Questions
Discussion Question
Chapter 6 Foodservice Equipment, Part I
Equipment Selection
Foodservice Equipment Standards and Specifications
Equipment Construction Materials
Foodservice Equipment Specifications: An Outline
Summary
Key Terms
Questions
Discussion Question
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Receiving and Storage Equipment
Preparation Equipment
Production/Cooking
Bakery Equipment
Service and Cafeteria Equipment
Beverage Equipment
Warewashing Equipment
Waste Removal Equipment
Summary
Key Terms
Questions
Discussion Question
Chapter 8 Foodservice Facilities Engineering and Architecture
Foodservice Facilities Engineering
Summary
Key Terms
Questions
Discussion Question
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
600-699 647.95068
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