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Design and Layout of Foodservice Facilities, 3rd Edition

Design and Layout of Foodservice Facilities, 3rd Edition

John C. Birchfield, John Birchfield Jr

ISBN: 978-0-470-40373-0

Jun 2008

368 pages

$64.00

Description

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.

Related Resources

Preface.

Acknowledgments.

About the Author.

Chapter 1: Preliminary Planning.

Scope of a Project.

Concept Development.

Five Mâ??s 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.

  • Updated and reorganized Foodservice Equipment chapter featuring new sections on cook-serve, cook-hold-serve, and cook/chill production methods; new equipment such as speed ovens, water filtration, and conveyors; and inducution cooking and cook/chill technology

  • New blueprints of foodservice facilities to illustrate concepts in the book have been added

  • Revised appendices that include web references for additional information

  • Expanded and updated glossary

  • New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion

  • Thoroughly covers planning, feasibility, and concept development - steps that are a prelude to a successful design project
  • Provides a focused presentation of the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants
  • Features discussion of the steps in the design sequence so that hospitality professionals know what to expect, and when, from their architects, engineers, and consultants
  • Emphasizes programming and space analysis for each of the functional areas of a foodservice facility, from receiving through preparation to service and ware-washing
  • Provides the latest information on designs as they relate to popular restaurant themes and facilities