Design and Layout of
Foodservice Facilities
A Complete
Guide to Designing Food Service Facilities
By John C. Birchfield, John
Birchfield Jr.
Design Effective,
Efficient Foodservice Establishments
 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.
Read An
Excerpt
From Design and Layout of Foodservice Facilities (PDF)
About The Authors:
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.
Table of Contents:
Read The Table
of Contents (PDF)
Preface
Acknowledgments
About the Author
Chapter 1 Preliminary Planning
Chapter 2 Foodservice Design
Chapter 3 The Principles of Design
Chapter 4 Space Analysis
Chapter 5 Equipment Layout
Chapter 6 Foodservice Equipment, Part I
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Chapter 8 Foodservice Facilities Engineering and Architecture
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
Read The
Index (PDF)
Hard-cover,
368 pages
Published 2007
ISBN: 978-0-471-69963-7
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