{"product_id":"design-and-layout-of-foodservice-facilities-isbn-9780471699637","title":"Design and Layout of Foodservice Facilities","description":"\u003cp\u003e\u003cb\u003e\u003ci\u003eDesign and Layout of Foodservice Facilities, Third Edition\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eAcknowledgments xiii\u003c\/p\u003e \u003cp\u003eAbout the Author xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 1 Preliminary Planning 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eScope of a Project 1\u003c\/p\u003e \u003cp\u003eConcept Development 4\u003c\/p\u003e \u003cp\u003eFive M ’s of Concept Development 8\u003c\/p\u003e \u003cp\u003eFeasibility 12\u003c\/p\u003e \u003cp\u003eSite Selection and Planning 24\u003c\/p\u003e \u003cp\u003eObtaining Necessary Approvals from Agencies 25\u003c\/p\u003e \u003cp\u003eSummary 25\u003c\/p\u003e \u003cp\u003eKey Terms 26\u003c\/p\u003e \u003cp\u003eQuestions 26\u003c\/p\u003e \u003cp\u003eDiscussion Question 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 2 Foodservice Design 29\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProject Team 29\u003c\/p\u003e \u003cp\u003eDesign Sequence 36\u003c\/p\u003e \u003cp\u003eSummary 59\u003c\/p\u003e \u003cp\u003eKey Terms 59\u003c\/p\u003e \u003cp\u003eQuestions 59\u003c\/p\u003e \u003cp\u003eDiscussion Question 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 3 Principles of Design 61\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eImpact of Design on Efficiency and Safety 61\u003c\/p\u003e \u003cp\u003eBasic Design Principles 62\u003c\/p\u003e \u003cp\u003eHuman Engineering 69\u003c\/p\u003e \u003cp\u003eFoodservice Design and Titles II and III of the Americans with Disabilities Act 79\u003c\/p\u003e \u003cp\u003eSummary 80\u003c\/p\u003e \u003cp\u003eKey Terms 80\u003c\/p\u003e \u003cp\u003eQuestions 80\u003c\/p\u003e \u003cp\u003eDiscussion Question 81\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 4 Space Analysis 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eConducting a Space Analysis 83\u003c\/p\u003e \u003cp\u003eBack Dock\/Receiving 84\u003c\/p\u003e \u003cp\u003eStorage 88\u003c\/p\u003e \u003cp\u003eOffice 92\u003c\/p\u003e \u003cp\u003ePreparation Areas 94\u003c\/p\u003e \u003cp\u003eBakery 99\u003c\/p\u003e \u003cp\u003eEmployee Locker Room and Toilet 100\u003c\/p\u003e \u003cp\u003eService Areas 101\u003c\/p\u003e \u003cp\u003eDining Rooms 103\u003c\/p\u003e \u003cp\u003eBar 111\u003c\/p\u003e \u003cp\u003eWarewashing 114\u003c\/p\u003e \u003cp\u003eSummary 116\u003c\/p\u003e \u003cp\u003eKey Terms 116\u003c\/p\u003e \u003cp\u003eQuestions 117\u003c\/p\u003e \u003cp\u003eDiscussion Question 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 5 Equipment Layout 119\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEffective Layout 119\u003c\/p\u003e \u003cp\u003ePhysical Characteristics of Equipment Layout 127\u003c\/p\u003e \u003cp\u003eLayout of Functional Areas 130\u003c\/p\u003e \u003cp\u003eFinal (Hot-Food) Preparation 134\u003c\/p\u003e \u003cp\u003eSummary 144\u003c\/p\u003e \u003cp\u003eKey Terms 144\u003c\/p\u003e \u003cp\u003eQuestions 146\u003c\/p\u003e \u003cp\u003eDiscussion Question 146\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 6 Foodservice Equipment, Part I 147\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEquipment Selection 147\u003c\/p\u003e \u003cp\u003eFoodservice Equipment Standards and Specifications 151\u003c\/p\u003e \u003cp\u003eEquipment Construction Materials 154\u003c\/p\u003e \u003cp\u003eFoodservice Equipment Specifications: An Outline 157\u003c\/p\u003e \u003cp\u003eSummary 159\u003c\/p\u003e \u003cp\u003eKey Terms 159\u003c\/p\u003e \u003cp\u003eQuestions 159\u003c\/p\u003e \u003cp\u003eDiscussion Question 160\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 7 Foodservice Equipment, Part II: Manufactured Equipment 161\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReceiving and Storage Equipment 163\u003c\/p\u003e \u003cp\u003ePreparation Equipment 173\u003c\/p\u003e \u003cp\u003eProduction\/Cooking 179\u003c\/p\u003e \u003cp\u003eBakery Equipment 213\u003c\/p\u003e \u003cp\u003eService and Cafeteria Equipment 215\u003c\/p\u003e \u003cp\u003eBeverage Equipment 224\u003c\/p\u003e \u003cp\u003eWarewashing Equipment 234\u003c\/p\u003e \u003cp\u003eSummary 250\u003c\/p\u003e \u003cp\u003eKey Terms 250\u003c\/p\u003e \u003cp\u003eQuestions 251\u003c\/p\u003e \u003cp\u003eDiscussion Question 251\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCHAPTER 8 Foodservice Facilities Engineering and Architecture 253\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFoodservice Facilities Engineering 253\u003c\/p\u003e \u003cp\u003eFoodservice Facilities Architecture 276\u003c\/p\u003e \u003cp\u003eSummary 285\u003c\/p\u003e \u003cp\u003eKey Terms 285\u003c\/p\u003e \u003cp\u003eQuestions 285\u003c\/p\u003e \u003cp\u003eDiscussion Question 286\u003c\/p\u003e \u003cp\u003eAPPENDIX 1: List of Associations and Industry Links 287\u003c\/p\u003e \u003cp\u003eAPPENDIX 2: Typical Foodservice Facility Designs 289\u003c\/p\u003e \u003cp\u003eAPPENDIX 3: Common Foodservice Design Symbols 296\u003c\/p\u003e \u003cp\u003eAPPENDIX 4: Sample Documents 301\u003c\/p\u003e \u003cp\u003eFoodservice Equipment Glossary 307\u003c\/p\u003e \u003cp\u003eBibliography 331\u003c\/p\u003e \u003cp\u003eIndex 335\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJohn C. Birchfield,\u003c\/b\u003e 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 \u003ci\u003eFood Management\u003c\/i\u003e magazine.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eA complete guide for the entire facility design process?—revised and updated\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIn today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. \u003ci\u003eDesign and Layout of Foodservice Facilities,\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eThis \u003ci\u003eThird Edition\u003c\/i\u003e features:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eExpanded focus on the front of the house\/dining room area\u003c\/li\u003e \u003cli\u003eUpdated and revised equipment chapter with new images of the latest equipment\u003c\/li\u003e \u003cli\u003eNew pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion\u003c\/li\u003e \u003cli\u003eAdditional blueprints highlighting design trends\u003c\/li\u003e \u003cli\u003eRevised appendices that include Web references for additional information\u003c\/li\u003e \u003cli\u003eExpanded and updated glossary\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eDesign and Layout of Foodservice Facilities,\u003c\/i\u003e Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989044084965,"sku":"NP9780471699637","price":113.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471699637.jpg?v=1761782562","url":"https:\/\/k12savings.com\/es\/products\/design-and-layout-of-foodservice-facilities-isbn-9780471699637","provider":"K12savings","version":"1.0","type":"link"}