A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: * Expanded focus on the front of the house/dining room area * Updated and revised equipment chapter with new images of the latest equipment * New pedagogical features incorporated throughout the text, including key terms, review questions, * and questions for discussion * Additional blueprints highlighting design trends * Revised appendices that include Web references for additional information * Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Preface. Acknowledgments. About the Author. Chapter 1: Preliminary Planning. Scope of a Project. Concept Development. Five M a s of Concept Development. Feasibility. Site Selection and Planning. Obtaining Necessary Approvals from Agencies. Summary. Key Terms. Questions. Discussion Question. Chapter 2: Foodservice Design. Project Team. Design Sequence. Summary. Key Terms. Questions. Discussion Question. Chapter 3: Principles of Design. 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. 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. 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. Equipment Section. 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. 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. 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. Appendix 4: Sample Documents. Foodservice Equipment Glossary. Bibliography. Index.
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