Design and Layout of Foodservice Facilities / Edition 3

by John C. Birchfield

Overview

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.

Product Details

ISBN-13:	9780471699637
Publisher:	Wiley
Publication date:	12/04/2007
Edition description:	3rd ed.
Pages:	368
Product dimensions:	8.50(w) x 11.00(h) x 0.80(d)

About 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 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