Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
By:
John C. Birchfield (Michigan State University),
John Birchfield,
Jr
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 3rd edition
Dimensions:
Height: 279mm,
Width: 216mm,
Spine: 20mm
Weight: 1.043kg
ISBN: 9780471699637
ISBN 10: 0471699632
Pages: 368
Publication Date: 15 November 2007
Audience:
Professional and scholarly
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Preface xi Acknowledgments xiii About the Author xv CHAPTER 1 Preliminary Planning 1 Scope of a Project 1 Concept Development 4 Five M ’s of Concept Development 8 Feasibility 12 Site Selection and Planning 24 Obtaining Necessary Approvals from Agencies 25 Summary 25 Key Terms 26 Questions 26 Discussion Question 27 CHAPTER 2 Foodservice Design 29 Project Team 29 Design Sequence 36 Summary 59 Key Terms 59 Questions 59 Discussion Question 60 CHAPTER 3 Principles of Design 61 Impact of Design on Efficiency and Safety 61 Basic Design Principles 62 Human Engineering 69 Foodservice Design and Titles II and III of the Americans with Disabilities Act 79 Summary 80 Key Terms 80 Questions 80 Discussion Question 81 CHAPTER 4 Space Analysis 83 Conducting a Space Analysis 83 Back Dock/Receiving 84 Storage 88 Office 92 Preparation Areas 94 Bakery 99 Employee Locker Room and Toilet 100 Service Areas 101 Dining Rooms 103 Bar 111 Warewashing 114 Summary 116 Key Terms 116 Questions 117 Discussion Question 117 CHAPTER 5 Equipment Layout 119 Effective Layout 119 Physical Characteristics of Equipment Layout 127 Layout of Functional Areas 130 Final (Hot-Food) Preparation 134 Summary 144 Key Terms 144 Questions 146 Discussion Question 146 CHAPTER 6 Foodservice Equipment, Part I 147 Equipment Selection 147 Foodservice Equipment Standards and Specifications 151 Equipment Construction Materials 154 Foodservice Equipment Specifications: An Outline 157 Summary 159 Key Terms 159 Questions 159 Discussion Question 160 CHAPTER 7 Foodservice Equipment, Part II: Manufactured Equipment 161 Receiving and Storage Equipment 163 Preparation Equipment 173 Production/Cooking 179 Bakery Equipment 213 Service and Cafeteria Equipment 215 Beverage Equipment 224 Warewashing Equipment 234 Summary 250 Key Terms 250 Questions 251 Discussion Question 251 CHAPTER 8 Foodservice Facilities Engineering and Architecture 253 Foodservice Facilities Engineering 253 Foodservice Facilities Architecture 276 Summary 285 Key Terms 285 Questions 285 Discussion Question 286 APPENDIX 1: List of Associations and Industry Links 287 APPENDIX 2: Typical Foodservice Facility Designs 289 APPENDIX 3: Common Foodservice Design Symbols 296 APPENDIX 4: Sample Documents 301 Foodservice Equipment Glossary 307 Bibliography 331 Index 335
John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International. Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.
