ISBN-10:
0130964468
ISBN-13:
9780130964465
Pub. Date:
06/23/1999
Publisher:
Pearson
Foodservice Planning: Layout, Design, and Equipment / Edition 4

Foodservice Planning: Layout, Design, and Equipment / Edition 4

Hardcover

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Product Details

ISBN-13: 9780130964465
Publisher: Pearson
Publication date: 06/23/1999
Edition description: REV
Pages: 532
Product dimensions: 8.10(w) x 10.80(h) x 1.60(d)

Table of Contents

I. PLANNING.

1. Laying the Groundwork.

2. Foodservice Types: Layout Characteristics.

3. Operational Factors That Affect Plans.

4. Analyses of Layout Characteristics.

II. FUNCTIONAL AREAS OF FOOD FACILITIES.

5. Space Allocation.

6. Checklist for Planning.

7. Receiving and Storage.

8. Food Processing.

9. Serving Facilities.

10. Housekeeping Sections.

11. Management Office and Guest and Employee Facilities.

III. SUPPORTING FACTORS AND PHYSICAL CONDITIONS.

12. Energy.

13. Lighting.

14. Water, Steam, and Plumbing.

15. Environmental Planning.

16. Sound Control.

17. Floors, Walls, and Ceilings.

IV. EQUIPMENT SELECTION.

18. General Principles for Equipment Selection.

19. Food Preparation Equipment.

20. Cooking Equipment.

21. Serving Equipment.

22. Refrigeration and Low-Temperature Storage Equipment.

23. Cleaning or Housekeeping Equipment.

24. Auxiliary Equipment.

25. Transportation and Mobile Equipment.

26. Utensils and Tableware.

Appendix A: Abbreviations.

Appendix B: Feasibility Study.

Appendix C: Safety Checklist.

Appendix D: Instructions to Bidders.

Appendix E: Specifications for Kitchen Fixtures and Equipment.

Appendix F: Estimated Space Requirements for Paper Supplies.

Bibliography.

Answers to Selected Review Questions.

Index.

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