Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
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| Autore: |
Birchfield John C
|
| Titolo: |
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
|
| Pubblicazione: | Hoboken, N.J., : J. Wiley, c2008 |
| Edizione: | 3rd ed., [rev. and updated]. |
| Descrizione fisica: | xv, 343 p. : ill |
| Disciplina: | 647.95068 |
| Soggetto topico: | Food service management |
| Food service - Equipment and supplies | |
| Restaurants - Design and construction | |
| Nota di bibliografia: | Includes bibliographical references (p. 331-334) and index. |
| Nota di contenuto: | Cover -- Title Page -- Dedication -- Contents -- Preface -- NEW TO THIS EDITION -- INSTRUCTOR'S MATERIALS -- Acknowledgments -- About the Author -- Chapter 1: Preliminary Planning -- THIS CHAPTER -- SCOPE OF A PROJECT -- CONCEPT DEVELOPMENT -- FIVE M's OF CONCEPT DEVELOPMENT -- FEASIBILITY -- SITE SELECTION AND PLANNING -- OBTAINING NECESSARY APPROVALS FROM AGENCIES -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 2: Foodservice Design -- THIS CHAPTER -- PROJECT TEAM -- DESIGN SEQUENCE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 3: Principles of Design -- THIS CHAPTER -- 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 -- THIS CHAPTER -- 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 -- THIS CHAPTER -- 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 -- THIS CHAPTER -- EQUIPMENT SELECTION -- 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 -- THIS CHAPTER -- 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 -- THIS CHAPTER -- 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 -- PLUMBING -- PIPING -- ABBREVIATIONS -- ELECTRICAL SYMBOLS -- LIGHTING -- REFRIGERATION -- Appendix 4: Sample Documents -- Foodservice Equipment Glossary -- Bibliography -- INDEX. | |
| Titolo autorizzato: | Design and layout of foodservice facilities |
| ISBN: | 9786611450632 |
| 1-281-45063-4 | |
| 0-470-40373-X | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910795976903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |