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Design and layout of foodservice facilities 3rd ed

Design and layout of foodservice facilities 3rd ed (Loan 2 times)

Material type
단행본
Personal Author
Birchfield, John C.
Title Statement
Design and layout of foodservice facilities / John C. Birchfield.
판사항
3rd ed.
Publication, Distribution, etc
Hoboken, N.J. :   J. Wiley ,   c2008.  
Physical Medium
xv, 343 p. : ill. ; 29 cm.
ISBN
0471699632 9780471699637 (Cloth)
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Food service management. Food service -- Equipment and supplies. Restaurants -- Design and construction.
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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

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 647.95068 B617d3 Accession No. 121162004 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

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.


Information Provided By: : Aladin

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