Design and Layout of Foodservice Facilities by John C. Birchfield

By John C. Birchfield

A whole advisor for the complete facility layout process?--revised and updated

In ultra-modern fast-moving enterprise weather, the foodservice specialist might be fascinated with numerous facility layout tasks over his or her occupation. Design and structure of Foodservice Facilities, 3rd version presents a finished reference for each step of the method, from getting the preliminary proposal correct to the making plans, research, layout, allowing, and construction--in brief, every little thing had to get to commencing day of the recent institution! choked with worthwhile drawings, images, and charts, this crucial consultant covers the nuts-and-bolts judgements that make the adaptation in an efficient, effective foodservice operation, together with gear choice, workflows, and criminal compliance.

This 3rd version features:

  • Expanded specialize in front of the house/dining room area
  • Updated and revised apparatus bankruptcy with new photos of the newest equipment
  • New pedagogical good points included through the textual content, together with keyword phrases, overview questions, and questions for discussion
  • Additional blueprints highlighting layout trends
  • Revised appendices that come with net references for added information
  • Expanded and up to date glossary

Design and structure of Foodservice Facilities, 3rd version is a useful source for college kids of foodservice administration in addition to execs concerned about foodservice layout projects.

Show description

Read Online or Download Design and Layout of Foodservice Facilities PDF

Similar travel & tourism books

The Wonder Country: Making New Zealand Tourism

The promoting of recent Zealand's vacationer sights and landmark inns from 1870 to the tip of the twentieth century is profiled during this historical past of the way scenic and cultural assets were used to draw foreigners and inspire neighborhood tourists to get pleasure from their vacation trips at domestic.

Introduction to Management in the Hospitality Industry

Readers looking administration careers in hospitality will input a dynamic choked with possibilities. The rewards are many, yet so are the demanding situations. state-of-the-art hospitality managers needs to take care of such complicated elements as globalization, terrorism threats, ecotourism, web trade, new enterprise and fiscal types, and quickly altering patron calls for.

For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It

From its invention as a cocaine-laced patent drugs within the Gilded Age to its globe-drenching ubiquity because the final image of buyer capitalism within the twenty-first century, Coca-Cola's dramatic background unfolds because the final enterprise saga. during this absolutely revised and increased version of For God, kingdom & Coca-Cola, Mark Pendergrast appears to be like at America's cultural, social, and fiscal heritage in the course of the backside of a eco-friendly glass Coke bottle and tells the attractive tale of the world's so much recognizable patron product.

Improving the Safety and Quality of Nuts (Woodhead Publishing Series in Food Science, Technology and Nutrition)

As tree nuts and peanuts turn into more and more known for his or her health-promoting homes, the supply of secure, prime quality nuts is a growing to be crisis. bettering the security and caliber of nuts experiences key facets of nut safeguard and caliber administration. half one explores creation and processing practices and their impression on nut contaminants.

Extra info for Design and Layout of Foodservice Facilities

Example text

For example, the developers of a casual dinner restaurant believe that their concept will attract young, single professionals between the ages of 26 and 34 who have incomes in the $35,000 to $50,000 range and who pay monthly rents between $1,000 and $1,600. Obviously, the restaurant should be located where there is a high concentration of individuals who fit the profile of the target market. Gathering demographic data enables the developers to detect the presence of the proposed restaurant’s target market segment.

9 allows the owner to evaluate the effects of different pricing strategies on the overall food cost percentage for the operation. The advantage of the spreadsheet approach over traditional strategies to pricing, such as simply marking up the cost by a given percentage or dollar amount, is that prices can be set to generate the maximum contribution margin. In foodservice, profits come not from minimizing the food cost percentage but from maximizing the contribution margin. However, for the purposes of preparing the pro forma profit-and-loss statement, the overall food cost percentage derived from the spreadsheet can be used to estimate the cost of sales.

What does pro forma mean? Does it apply to both the profit and loss statements and the balance sheets? P1: OTE/SPH P2: OTE JWPR036-BIRCHFIELD August 30, 2007 11:55 Discussion Question ❏ 27 DISCUSSION QUESTION If a prospective client, who had solid foodservices management experience and excellent marketing skills but limited financial resources, sought to use your consulting services, how would you decide whether to take him or her as a client? P1: OTE/SPH P2: OTE JWPR036-BIRCHFIELD August 30, 2007 11:55 P1: OTE/SPH P2: OTE JWPR036-BIRCHFIELD August 22, 2007 12:10 CHAPTER 2 Foodservice Design THIS CHAPTER ✓ ✓ ✓ ✓ Explains the role of each member of the foodservice facility design team Describes the sequence of steps involved in the design of a foodservice facility Illustrates the work typically done by a food facilities design consultant Describes the method of compiling a cost estimate for a food facility project PROJECT TEAM The development of a new foodservice facility is guided by a project team consisting of the owner and various design and construction professionals.

Download PDF sample

Rated 4.86 of 5 – based on 5 votes