Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process - from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution. You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers:scope and complexity of the foodservice projectconcept developments for hotels, restaurants, and institutionsfeasibility studiesthe role of each member of the foodservice planning teamchronology of events involved in planning a foodservice projectlayout of efficient foodservice areasA standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one.

Design and Layout of Foodservice Facilities

Cookbooks, Food & Wine

Birchfield, John C.

Professional Cooking

Van Nostrand-Reinhold

wiley

A complete guide for the entire facility design process?--revised and updatedIn 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:
<ul>
<li>Expanded focus on the front of the house/dining room area </li>
<li>Updated and revised equipment chapter with new images of the latest equipment</li>
<li>New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion</li>
<li>Additional blueprints highlighting design trends </li>
<li>Revised appendices that include Web references for additional information </li>
<li>Expanded and updated glossary </li>
</ul>
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.

Business & Money

Industries

This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act. * New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities. * The authors have academic and practical industry experience in foodservice facilities design.

Sparrowe, Raymond T.

Economics

John Wiley&Sons, Inc.

Design and Layout of Foodservice Facilities, Student Workbook

A complete guide for the entire facility design process?--revised and updatedIn 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:Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipmentNew pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussionAdditional blueprints highlighting design trends Revised appendices that include Web references for additional information 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.

Design and Layout of Foodservice Facilities and NREF Workbook Package

National Restaurant Association, Educational Foundation

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