Design and Layout of Foodservice Facilities
A complete guide for the entire facility design process?--revised and updated\ In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, 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...
Search in google:
A complete guide for the entire facility design process?——revised and updatedIn today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, 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.This Third Edition features:Expanded focus on the front of the house/dining room areaUpdated and revised equipment chapter with new images of the latest equipmentNew pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussionAdditional blueprints highlighting design trendsRevised appendices that include Web references for additional informationExpanded and updated glossaryDesign and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Click to read or download
PrefaceAcknowledgmentsAbout the AuthorsCh. lPreliminary Planning1Ch. 2Foodservice Design27Ch. 3The Principles of Design59Ch. 4Space Analysis77Ch. 5Equipment Layout111Ch. 6Foodservice Equipment, Part I139Ch. 7Foodservice Equipment, Part II: Manufactured Equipment151Ch. 8Foodservice Facilities Engineering and Architecture225App. 1Foodservice-Related Professional Associations257App. 2Typical Foodservice Facility Designs259App. 3Common Foodservice Facility Design Symbols265App. 4Sample Documents271Foodservice Equipment Glossary279Bibliography305Index313
