Design and layout of foodservice facilities / John C. Birchfield.
Detalles de publicación: Hoboken, N.J. : J. Wiley, c2008.Edición: 3rd ed., [rev. and updated]Descripción: xv, 343 p. : ill. ; 29 cmISBN:- 9780471699637 (Cloth : alk. paper)
- 0471699632 (Cloth : alk. paper)
- 647.95068 22
- TX911.3 .M27 B57 2008
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX911.3 .M27 B57 2008 (Navegar estantería(Abre debajo)) | Disponible | 50000003210472 |
Descripciones mejoradas de Syndetics:
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.
Includes bibliographical references (p. 331-334) and index.
eigm 01/2012
Tabla de contenidos provista por Syndetics
- Preface
- Acknowledgments
- About the Author
- Chapter 1 Preliminary Planning.Scope of a Project
- Concept Development
- Five Mas of Concept Development
- Feasibility
- Site Selection and Planning
- Obtaining Necessary Approvals from Agencies
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 2 Foodservice Design
- Project Team
- Design Sequence
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 3 Principles of Design
- Impact of Design on Efficiency and Safety
- Basic Design Principles
- Human Engineering
- Foodservice Design and Titles II and III of the Americans with Disabilities Act
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 4 Space Analysis
- Conducting a Space Analysis
- Back Dock/Receiving.Storage
- Office
- Preparation Areas
- Bakery
- Employee Locker Room and Toilet
- Service Areas
- Dining Rooms
- Bar
- Warewashing
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 5 Equipment Layout
- Effective Layout
- Physical Characteristics of Equipment Layout
- Layout of Functional Areas
- Final (Hot-Food) Preparation
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 6 Foodservice Equipment
- Part I Equipment Section
- Foodservice Equipment Standards and Specifications
- Equipment Construction Materials
- Foodservice Equipment Specifications: An Outline.Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 7 Foodservice Equipment
- Part II Manufactured Equipment
- Receiving and Storage Equipment
- Preparation Equipment
- Production/Cooking
- Bakery Equipment
- Service and Cafeteria Equipment
- Beverage Equipment
- Warewashing Equipment
- Summary
- Key Terms
- Questions
- Discussion Question
- Chapter 8 Foodservice Facilities Engineering and Architecture
- Foodservice Facilities Engineering
- Foodservice Facilities Architecture
- Summary
- Key Terms
- Questions
- Discussion Question
- Appendix 1 List of Associations and Industry Links
- Appendix 2 Typical Foodservice Facility Designs
- Appendix 3 Common Foodservice Design Symbols
- Appendix 4 Sample Documents
- Foodservice Equipment Glossary
- Bibliography
- Index
Notas de autor provistas por Syndetics
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.