Design and Layout of Foodservice Facilities
eBook - PDF

Design and Layout of Foodservice Facilities

  1. 368 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Design and Layout of Foodservice Facilities

About this book

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.

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Design and Layout of Foodservice Facilities by John C. Birchfield,John Birchfield, Jr in PDF and/or ePUB format, as well as other popular books in Business & Hospitality, Travel & Tourism Industry. We have over one million books available in our catalogue for you to explore.

Information

Table of contents

  1. Cover
  2. Title Page
  3. Dedication
  4. Contents
  5. Preface
  6. Acknowledgments
  7. About the Author
  8. Chapter 1: Preliminary Planning
  9. Chapter 2: Foodservice Design
  10. Chapter 3: Principles of Design
  11. Chapter 4: Space Analysis
  12. Chapter 5: Equipment Layout
  13. Chapter 6: Foodservice Equipment, Part I
  14. Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment
  15. Chapter 8: Foodservice Facilities Engineering and Architecture
  16. Appendix 1: List of Associations and Industry Links
  17. Appendix 2: Typical Foodservice Facility Designs
  18. Appendix 3: Common Foodservice Design Symbols
  19. Appendix 4: Sample Documents
  20. Foodservice Equipment Glossary
  21. Bibliography
  22. INDEX