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More About This Textbook
Overview
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:
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.
Product Details
Related Subjects
Meet the Author
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.
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Table of Contents
Preface.
Acknowledgments.
About the Author.
Chapter 1: Preliminary Planning.
Scope of a Project.
Concept Development.
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.
Project Team.
Design Sequence.
Summary.
Key Terms.
Questions.
Discussion Question.
Chapter 3: Principles of Design.
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.
Layout of Functional Areas.
Final (Hot-Food) Preparation.
Summary.
Key Terms.
Questions.
Discussion Question.
Chapter 6: Foodservice Equipment, Part I.
Equipment Section.
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.
Summary.
Key Terms.
Questions.
Discussion Question.
Chapter 8: Foodservice Facilities Engineering and Architecture.
Foodservice Facilities Engineering.
Foodservice Facilities Architecture.
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.