Design and Layout of Foodservice Facilities

By John C. Birchfield and Raymond T. Sparrowe

Book Overview

Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process - from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution.You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers: scope and complexity of the foodservice projectconcept developments for hotels, restaurants, and institutionsfeasibility studiesthe role of each member of the foodservice planning teamchronology of events involved in planning a foodservice projectlayout of efficient foodservice areasA standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one

• Format: Hardcover
• Language: English
• ISBN: 0471288659
• ISBN13: 9780471288657
• Release Date: July 1988
• Publisher: Wiley
• Length: 264 Pages
• Weight: 4.05 lbs.
• Dimensions: 11.2" x 0.8" x 8.7"

Customer Reviews

excellent

i bought this item brand new. it came in right when it said it would and was in great condition. becuz i am in the culinary field i will not be getting rid of this book.

Design and layout of foodservice facilities

Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.

A Hearty Meal

As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.

Very helpful text.

I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.