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| 001 | 000045408847 | |
| 005 | 20071221095506 | |
| 008 | 070517s2008 njua b 001 0 eng | |
| 010 | ▼a 2007021011 | |
| 020 | ▼a 0471699632 | |
| 020 | ▼a 9780471699637 (Cloth) | |
| 035 | ▼a (KERIS)REF000013113378 | |
| 040 | ▼a DLC ▼c DLC ▼d DLC ▼d 211009 | |
| 050 | 0 0 | ▼a TX911.3.M27 ▼b B57 2008 |
| 082 | 0 0 | ▼a 647.95068 ▼2 22 |
| 090 | ▼a 647.95068 ▼b B617d3 | |
| 100 | 1 | ▼a Birchfield, John C. |
| 245 | 1 0 | ▼a Design and layout of foodservice facilities / ▼c John C. Birchfield. |
| 250 | ▼a 3rd ed. | |
| 260 | ▼a Hoboken, N.J. : ▼b J. Wiley , ▼c c2008. | |
| 300 | ▼a xv, 343 p. : ▼b ill. ; ▼c 29 cm. | |
| 504 | ▼a Includes bibliographical references and index. | |
| 650 | 0 | ▼a Food service management. |
| 650 | 0 | ▼a Food service ▼x Equipment and supplies. |
| 650 | 0 | ▼a Restaurants ▼x Design and construction. |
| 945 | ▼a KINS |
소장정보
| No. | 소장처 | 청구기호 | 등록번호 | 도서상태 | 반납예정일 | 예약 | 서비스 |
|---|---|---|---|---|---|---|---|
| No. 1 | 소장처 과학도서관/Sci-Info(2층서고)/ | 청구기호 647.95068 B617d3 | 등록번호 121162004 | 도서상태 대출가능 | 반납예정일 | 예약 | 서비스 |
컨텐츠정보
목차
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.
정보제공 :
