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Book Design and Layout of Foodservice Facilities

Download or read book Design and Layout of Foodservice Facilities written by John C. Birchfield and published by John Wiley and Sons. This book was released on 2007-12-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional 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.

Book Design and Layout of Foodservice Facilities and NREF Workbook Package

Download or read book Design and Layout of Foodservice Facilities and NREF Workbook Package written by John C. Birchfield and published by Wiley. This book was released on 1988-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."--BOOK JACKET.

Book Design and Layout of Foodservice Facilities  Student Workbook

Download or read book Design and Layout of Foodservice Facilities Student Workbook written by John C. Birchfield and published by Wiley. This book was released on 1988-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Foodservice Facilities Planning

Download or read book Foodservice Facilities Planning written by Edward A. Kazarian and published by . This book was released on 1983 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Book Design and Equipment for Restaurants and Foodservice

Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by John Wiley & Sons. This book was released on 2013-09-23 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Book Design and Equipment for Restaurants and Foodservice

Download or read book Design and Equipment for Restaurants and Foodservice written by Costas Katsigris and published by . This book was released on 2005-03-24 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Book Foodservice Facilities Planning

Download or read book Foodservice Facilities Planning written by Edward A. Kazarian and published by Wiley. This book was released on 1988-08-15 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Book Design and Layout of Foodservice Facilties

Download or read book Design and Layout of Foodservice Facilties written by National Restaurant Association, Educational Foundation Staff and published by Wiley. This book was released on 1988-07-01 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Foodservice Planning

Download or read book Foodservice Planning written by Barbara A. Almanza and published by Pearson. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

Book Successful Restaurant Design

Download or read book Successful Restaurant Design written by Regina S. Baraban and published by John Wiley & Sons. This book was released on 2010-02-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

Book McVety Fundamentals of Menu Planning and Birchfield Design and Layout of Foodservice Facilities 2nd Edition Set

Download or read book McVety Fundamentals of Menu Planning and Birchfield Design and Layout of Foodservice Facilities 2nd Edition Set written by Paul J. McVety and published by . This book was released on 2004-07-01 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Design and Equipment for Restaurants and Foodservice

Download or read book Design and Equipment for Restaurants and Foodservice written by Kornelia Marshall and published by . This book was released on 2016-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food service industry encompasses any establishment that serves food to people outside their home. This includes restaurants, carryout operations, cafeterias, university dining halls, catering and vending companies, hotels and inns, and rehab and retirement centers. The foodservice industry is divided into two segments. The commercial segment makes up 80 percent of the industry and includes operations in restaurants, catering and banquets, retail, stadium, airlines, and cruise ships. The noncommercial segment includes schools and universities, the military, health care, business and industry, and clubs. Food service is a large industry which deals with the preparation and service of food outside the home. Catering a wedding, establishing a restaurant, and running a cafeteria are all forms of this service. A number of goods and services fall under the umbrella of food service, such as companies which transport food and related products like kitchen equipment, silverware, and so forth. Restaurateurs, waiters, bussers, chefs, and dietitians are some examples of people who work in the food service industry, along with people like architects who design facilities where food is made and served, company representatives who travel the road selling products related to the service and sale of food, and consultants who help people coordinate events at which food will be served. This book entitled Design and Equipment for Restaurants and Foodservice: A Management View offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry. The book emphasizes on how to plan, design, and purchase equipment for a restaurant, or foodservice facility.

Book Foodservice Management by Design

Download or read book Foodservice Management by Design written by Soniya Perl and published by . This book was released on 2021-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book The Anatomy of Foodservice Design

Download or read book The Anatomy of Foodservice Design written by Robert D. Buchanan and published by . This book was released on 1975 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Handbook of Food Factory Design

Download or read book Handbook of Food Factory Design written by Christopher G. J. Baker and published by Springer Science & Business Media. This book was released on 2013-08-27 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.

Book Restaurant Food Service Equipment

Download or read book Restaurant Food Service Equipment written by John A. Drysdale and published by . This book was released on 2009-02-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

Book Hygienic Design of Food Factories

Download or read book Hygienic Design of Food Factories written by John Holah and published by Elsevier. This book was released on 2011-10-26 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow