Design And Layout Of Foodservice Facilties

Author : John C. Birchfield,John Birchfield, Jr
Publisher : John Wiley and Sons
Page : 368 pages
File Size : 55,8 Mb
Release : 2007-12-04
Category : Business & Economics
ISBN : 9780471699637

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Design and Layout of Foodservice Facilities by John C. Birchfield,John Birchfield, Jr Pdf

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 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 area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design 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.

Author : John C. Birchfield,National Restaurant Association Educational Foundation
Publisher : Wiley
Page : 0 pages
File Size : 52,8 Mb
Release : 1988-07-15
Category : Business & Economics
ISBN : 0471442437

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Design and Layout of Foodservice Facilities and NREF Workbook Package by John C. Birchfield,National Restaurant Association Educational Foundation Pdf

"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 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."--BOOK JACKET.

Author : John C. Birchfield
Publisher : Wiley
Page : 0 pages
File Size : 43,6 Mb
Release : 1988-07-15
Category : Business & Economics
ISBN : 0471413003

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Design and Layout of Foodservice Facilities, Student Workbook by John C. Birchfield Pdf

Author : Edward A. Kazarian
Publisher : Unknown
Page : 322 pages
File Size : 42,9 Mb
Release : 1983
Category : Business & Economics
ISBN : MINN:31951000011959X

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Foodservice Facilities Planning by Edward A. Kazarian Pdf

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Author : Barbara A. Almanza,Lendal Henry Kotschevar,Margaret E. Terrell
Publisher : Pearson
Page : 0 pages
File Size : 41,9 Mb
Release : 2000
Category : Food service
ISBN : 0130964468

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Foodservice Planning by Barbara A. Almanza,Lendal Henry Kotschevar,Margaret E. Terrell Pdf

This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

Author : National Restaurant Association, Educational Foundation Staff,Birchfield
Publisher : Wiley
Page : 116 pages
File Size : 42,9 Mb
Release : 1988-07-01
Category : Electronic
ISBN : 0471442151

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Design and Layout of Foodservice Facilties by National Restaurant Association, Educational Foundation Staff,Birchfield Pdf

Author : Paul J. McVety,John C. Birchfield
Publisher : Unknown
Page : 576 pages
File Size : 53,5 Mb
Release : 2004-07-01
Category : Electronic
ISBN : 0471705233

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McVety/Fundamentals of Menu Planning and Birchfield/Design and Layout of Foodservice Facilities 2nd Edition Set by Paul J. McVety,John C. Birchfield Pdf

Author : Costas Katsigris,Chris Thomas
Publisher : Unknown
Page : 584 pages
File Size : 52,9 Mb
Release : 2005-03-24
Category : Business & Economics
ISBN : PSU:000056312621

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Design and Equipment for Restaurants and Foodservice by Costas Katsigris,Chris Thomas Pdf

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Author : Chris Thomas,Edwin J. Norman,Costas Katsigris
Publisher : John Wiley & Sons
Page : 530 pages
File Size : 40,6 Mb
Release : 2013-09-23
Category : Technology & Engineering
ISBN : 9781118297742

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Design and Equipment for Restaurants and Foodservice by Chris Thomas,Edwin J. Norman,Costas Katsigris Pdf

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Author : Edward A. Kazarian
Publisher : Wiley
Page : 424 pages
File Size : 48,7 Mb
Release : 1988-08-15
Category : Business & Economics
ISBN : 0471290637

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Foodservice Facilities Planning by Edward A. Kazarian Pdf

The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Author : Kornelia Marshall
Publisher : Unknown
Page : 0 pages
File Size : 45,8 Mb
Release : 2016-04
Category : Food service
ISBN : 1681172496

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Design and Equipment for Restaurants and Foodservice by Kornelia Marshall Pdf

The food service industry encompasses any establishment that serves food to people outside their home. This includes restaurants, carryout operations, cafeterias, university dining halls, catering and vending companies, hotels and inns, and rehab and retirement centers. The foodservice industry is divided into two segments. The commercial segment makes up 80 percent of the industry and includes operations in restaurants, catering and banquets, retail, stadium, airlines, and cruise ships. The noncommercial segment includes schools and universities, the military, health care, business and industry, and clubs. Food service is a large industry which deals with the preparation and service of food outside the home. Catering a wedding, establishing a restaurant, and running a cafeteria are all forms of this service. A number of goods and services fall under the umbrella of food service, such as companies which transport food and related products like kitchen equipment, silverware, and so forth. Restaurateurs, waiters, bussers, chefs, and dietitians are some examples of people who work in the food service industry, along with people like architects who design facilities where food is made and served, company representatives who travel the road selling products related to the service and sale of food, and consultants who help people coordinate events at which food will be served. This book entitled Design and Equipment for Restaurants and Foodservice: A Management View offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry. The book emphasizes on how to plan, design, and purchase equipment for a restaurant, or foodservice facility.

Author : Regina S. Baraban,Joseph F. Durocher
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 43,5 Mb
Release : 2010-02-02
Category : Architecture
ISBN : 9780470250754

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Successful Restaurant Design by Regina S. Baraban,Joseph F. Durocher Pdf

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

Author : Robert D. Buchanan
Publisher : Unknown
Page : 232 pages
File Size : 40,5 Mb
Release : 1975
Category : Business & Economics
ISBN : UOM:39015006308301

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The Anatomy of Foodservice Design by Robert D. Buchanan Pdf

Author : Lendal Henry Kotschevar,Margaret E. Terrell
Publisher : John Wiley & Sons
Page : 620 pages
File Size : 54,5 Mb
Release : 1977
Category : Business & Economics
ISBN : MINN:31951000011968W

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Foodservice Planning by Lendal Henry Kotschevar,Margaret E. Terrell Pdf

Abstract: Full production requirements for operating food establishments and the mechanisms for utilizing fully or partially prepared foods are important components in food service planning. Specific attention is given to planning the characteristics and space allocations for the layout of the food service facility; to the functions of principal areas of the facility (e.g., food processing, food serving, management areas); to utility and environmental factors; and to the selection of the varied types of equipment for the food service facility. The material is intended for architects, educators, equipment producers, food facility planners/consultants, actively engaged in the study or planning of food facility layouts, and dietitians and food managers responsible for operating food service facilities. (wz).

Author : Educational Foundation of the National R
Publisher : Unknown
Page : 52 pages
File Size : 40,7 Mb
Release : 1992-12-01
Category : Food service
ISBN : 0915452448

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Planning Foodservice Facilities and Equipment Skillbook by Educational Foundation of the National R Pdf