Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a ...
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process - from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution.You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers: scope and complexity of the foodservice projectconcept developments for hotels, restaurants, and institutionsfeasibility studiesthe role of each member of the foodservice planning teamchronology of events involved in planning a foodservice projectlayout of efficient foodservice areasA standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one
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