Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
| Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield |
| Autore | Birchfield John C |
| Edizione | [3rd ed., [rev. and updated].] |
| Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
| Descrizione fisica | 1 online resource (363 p.) |
| Disciplina | 647.95068 |
| Soggetto topico |
Food service management
Food service - Equipment and supplies Restaurants - Design and construction |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-45063-4
9786611450632 0-470-40373-X |
| Classificazione | 673.9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: Principles of Design; Chapter 4: Space Analysis; Chapter 5: Equipment Layout; Chapter 6: Foodservice Equipment, Part I; Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment; Chapter 8: Foodservice Facilities Engineering and Architecture; Appendix 1: List of Associations and Industry Links; Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX |
| Record Nr. | UNINA-9910454488303321 |
Birchfield John C
|
||
| Hoboken, N.J., : J. Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield
| Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield |
| Autore | Birchfield John C |
| Edizione | [3rd ed., [rev. and updated].] |
| Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
| Descrizione fisica | xv, 343 p. : ill |
| Disciplina | 647.95068 |
| Soggetto topico |
Food service management
Food service - Equipment and supplies Restaurants - Design and construction |
| ISBN |
9786611450632
1-281-45063-4 0-470-40373-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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. |
| Record Nr. | UNINA-9910795976903321 |
|
Birchfield John C
|
||
| Hoboken, N.J., : J. Wiley, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||