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.
Author(s): John C. Birchfield, John Birchfield Jr
Edition: 3rd ed., [rev. and updated]
Publisher: J. Wiley
Year: 2008
Language: English
Pages: 363
City: Hoboken, N.J
Design and Layout of Foodservice Facilities, Third Edition......Page 5
Dedication......Page 7
Contents......Page 9
NEW TO THIS EDITION......Page 13
INSTRUCTOR’S MATERIALS......Page 14
Acknowledgments......Page 15
About the Author......Page 17
SCOPE OF A PROJECT......Page 21
CONCEPT DEVELOPMENT......Page 24
FIVE M’s OF CONCEPT DEVELOPMENT......Page 28
FEASIBILITY......Page 32
SITE SELECTION AND PLANNING......Page 44
SUMMARY......Page 45
QUESTIONS......Page 46
DISCUSSION QUESTION......Page 47
PROJECT TEAM......Page 49
DESIGN SEQUENCE......Page 56
QUESTIONS......Page 79
DISCUSSION QUESTION......Page 80
IMPACT OF DESIGN ON EFFICIENCY AND SAFETY......Page 81
BASIC DESIGN PRINCIPLES......Page 82
HUMAN ENGINEERING......Page 89
FOODSERVICE DESIGN AND TITLES II AND III OF THE AMERICANS WITH DISABILITIES ACT......Page 99
QUESTIONS......Page 100
DISCUSSION QUESTION......Page 101
CONDUCTING A SPACE ANALYSIS......Page 103
BACK DOCK/RECEIVING......Page 104
STORAGE......Page 108
OFFICE......Page 112
PREPARATION AREAS......Page 114
BAKERY......Page 119
EMPLOYEE LOCKER ROOM AND TOILET......Page 120
SERVICE AREAS......Page 121
DINING ROOMS......Page 123
BAR......Page 131
WAREWASHING......Page 134
KEY TERMS......Page 136
DISCUSSION QUESTION......Page 137
EFFECTIVE LAYOUT......Page 139
PHYSICAL CHARACTERISTICS OF EQUIPMENT LAYOUT......Page 147
LAYOUT OF FUNCTIONAL AREAS......Page 150
FINAL (HOT-FOOD) PREPARATION......Page 154
KEY TERMS......Page 164
DISCUSSION QUESTION......Page 166
EQUIPMENT SELECTION......Page 167
FOODSERVICE EQUIPMENT STANDARDS AND SPECIFICATIONS......Page 171
EQUIPMENT CONSTRUCTION MATERIALS......Page 174
FOODSERVICE EQUIPMENT SPECIFICATIONS: AN OUTLINE......Page 177
QUESTIONS......Page 179
DISCUSSION QUESTION......Page 180
THIS CHAPTER......Page 181
RECEIVING AND STORAGE EQUIPMENT......Page 183
PREPARATION EQUIPMENT......Page 193
PRODUCTION/COOKING......Page 199
BAKERY EQUIPMENT......Page 233
SERVICE AND CAFETERIA EQUIPMENT......Page 235
BEVERAGE EQUIPMENT......Page 244
WAREWASHING EQUIPMENT......Page 254
KEY TERMS......Page 270
DISCUSSION QUESTION......Page 271
FOODSERVICE FACILITIES ENGINEERING......Page 273
FOODSERVICE FACILITIES ARCHITECTURE......Page 296
QUESTIONS......Page 305
DISCUSSION QUESTION......Page 306
Appendix 1: List of Associations and Industry Links......Page 307
Appendix 2: Typical Foodservice Facility Designs......Page 309
PLUMBING......Page 316
ABBREVIATIONS......Page 317
ELECTRICAL SYMBOLS......Page 318
REFRIGERATION......Page 320
Appendix 4: Sample Documents......Page 321
Foodservice Equipment Glossary......Page 327
Bibliography......Page 351
INDEX......Page 355
