Design and Layout of Foodservice Facilities

Detalles Bibliográficos
Autor principal: Birchfield, John C.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Newark : Wiley, 2007.
Colección:New York Academy of Sciences Ser.
Temas:
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Design and Layout of Foodservice Facilities, Third Edition
  • Dedication
  • Contents
  • Preface
  • NEW TO THIS EDITION
  • INSTRUCTOR'S MATERIALS
  • Acknowledgments
  • About the Author
  • Chapter 1: Preliminary Planning
  • THIS CHAPTER
  • SCOPE OF A PROJECT
  • CONCEPT DEVELOPMENT
  • FIVE M's OF CONCEPT DEVELOPMENT
  • FEASIBILITY
  • SITE SELECTION AND PLANNING
  • OBTAINING NECESSARY APPROVALS FROM AGENCIES
  • SUMMARY
  • KEY TERMS
  • QUESTIONS
  • DISCUSSION QUESTION
  • Chapter 2: Foodservice Design
  • THIS CHAPTER
  • PROJECT TEAM
  • DESIGN SEQUENCE
  • SUMMARY
  • KEY TERMS
  • QUESTIONS
  • DISCUSSION QUESTION
  • Chapter 3: Principles of Design
  • THIS CHAPTER
  • 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
  • THIS CHAPTER
  • 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
  • THIS CHAPTER
  • 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
  • THIS CHAPTER
  • EQUIPMENT SELECTION
  • 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
  • THIS CHAPTER
  • 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
  • THIS CHAPTER
  • 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
  • PLUMBING
  • PIPING
  • ABBREVIATIONS
  • ELECTRICAL SYMBOLS
  • LIGHTING
  • REFRIGERATION
  • Appendix 4: Sample Documents
  • Foodservice Equipment Glossary
  • Bibliography
  • INDEX

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