Design and Layout of Foodservice Facilities PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Design and Layout of Foodservice Facilities PDF full book. Access full book title Design and Layout of Foodservice Facilities by John C. Birchfield. Download full books in PDF and EPUB format.
Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368
Get Book Here
Book Description
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.
Author: John C. Birchfield
Publisher: John Wiley and Sons
ISBN: 0471699632
Category : Business & Economics
Languages : en
Pages : 368
Get Book Here
Book Description
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.
Author: Edward A. Kazarian
Publisher: Wiley
ISBN: 9780471290636
Category : Business & Economics
Languages : en
Pages : 424
Get Book Here
Book Description
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: Edward A. Kazarian
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 322
Get Book Here
Book Description
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: Costas Katsigris
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 584
Get Book Here
Book Description
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: Jonathan Khin Ming Lian
Publisher: World Scientific
ISBN: 981126550X
Category : Architecture
Languages : en
Pages : 248
Get Book Here
Book Description
This book focuses on the ten essentials of facilities planning and design. It covers topics such as strategic planning, space standards, architectural programming, site selection, master planning, environmental planning, capital improvement planning, workplace planning and design, and space management. Examples will be drawn from the planning and design of airports and universities which are large organisations with extensive campuses and are asset heavy in terms of buildings.This second edition has been extensively updated with current and new examples, case studies and references.By learning about the planning and design processes as it relates to facilities, students and facility professionals will be able to align facilities planning and design with the organisation's strategic priorities, manage design consultants by understanding the planning and design process, manage the planning and design of spaces at different scales, and manage the use of existing space effectively.The book is designed such that its chapters may be read either sequentially or as individual standalone references or resources for specific aspects of facility planning, management and design.
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
Get Book Here
Book Description
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
Get Book Here
Book Description
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: James A. Tompkins
Publisher: John Wiley & Sons
ISBN: 0470444045
Category : Technology & Engineering
Languages : en
Pages : 864
Get Book Here
Book Description
Tompkins/White/Bozer/Tanchoco is the leading facilities planning book on the market, today. Its blending of breadth and depth of coverage are unmatched. Thousands of engineering students and practitioners have used the book to prepare them to design new facilities and expand or renovate existing facilities. The book combines applied aspects with proven quantitative methodologies. It carries the reader through the entire process of planning facilities, regardless of the application settings for the facilities.
Author: Alberto Garcia-Diaz
Publisher: Pearson
ISBN: 9781292042893
Category :
Languages : en
Pages : 461
Get Book Here
Book Description
For undergraduate courses in facilities planning and material handling. Based on ten years' teaching experience, this text takes a practical, teachable approach to facilities planning and design. A class design project centered on a factory incorporates the theoretical aspects of facilities planning and design. Motivating and illustrating mathematical models wherever possible, the text explores facilities planning, capstone design, and even simulation modelling.
Author: Shirley King Evans
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 84
Get Book Here
Book Description
