Design and Layout of Foodservice Facilities

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:
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Expanded focus on the front of the house/dining room area
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Updated and revised equipment chapter with new images of the latest equipment
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New pedagogical features incorporated throughout the text, including key terms, review questions,
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and questions for discussion
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Additional blueprints highlighting design trends
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Revised appendices that include Web references for additional information
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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.

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Title of ebook: Design and Layout of Foodservice Facilities
ISBN: 9780470403730
parent-ISBN: 9780471699637
Publisher: John Wiley & Sons, Inc.
Internet download file size: 7719 kb
Pages: 368
Published: 06-2008
Released online for download: 06-02-2008
Author of eBook: Birchfield, John C.
Author of eBook: Jr, John Birchfield

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Design and Layout of Foodservice Facilities

Chapter One

Preliminary Planning

THIS CHAPTER

Assists the reader in determining the scope of a project, which in turn will determine the complexity of the planning process

Explains the process of concept development for hotels, chains, restaurants, and institutions

Guides the person who is contemplating a design or equipment replacement project through the decision-making process regarding menu, market, management, money, and method of execution

Introduces the elements of a feasibility study and outlines the different kinds of feasibility research that are necessary before designing a foodservice facility

SCOPE OF A PROJECT

Scope refers to the size and complexity of a foodservice facility design project. The scope of the project influences the design approach taken by the owner or manager. If the project involves only the layout of a new hot-food production area for an existing rest ... read full excerpt from Design and Layout of Foodservice Facilities ebook

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