Design and Layout of Foodservice Facilities - Couverture rigide

Fuson, R.C.

Couverture rigide

ISBN 10 : 0471288659 ISBN 13 : 9780471288657

Editeur : John Wiley & Sons Inc, 1988

Synopsis

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.

A propos du livre

Quatrième de couverture

A complete guide to the planning and design of foodservice facilities–from concept to operation

Design and Layout of Foodservice Facilities, Second 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.

This extensively updated edition presents:
∗ Thorough coverage of the planning, feasibility, and concept development steps that are a prelude to a successful design project
∗ A focused presentation of the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants
∗ An expanded discussion of the steps in the design sequence so that hospitality professionals know what to expect, and when, from their architects, engineers, and consultants
∗ Greater emphasis on programming and space analysis for each of the functional areas of a foodservice facility, from receiving through preparation to service and warewashing
∗ An enhanced introduction to the major types of commercial foodservice equipment, emphasizing relevant selection criteria and covering recent innovations

Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects.

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 1988
• Langue: anglais
• ISBN 10: 0471288659
• ISBN 13: 9780471288657
• Reliure: Relié
• Nombre de pages: 264
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible