Description
Book SynopsisThe foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to?
- cost-effectively design an operation
- properly select and efficiently maintain equipment
- successfully plan and accurately evaluate foodservice layouts
- plan fast-food facilities and bakeshops
- cut costs through more efficient energy planning.
Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which
Table of ContentsIntroduction to Foodservice Facilities Planning.
The Planning Process.
The Planning Team.
Preparing the Prospectus.
The Feasibility Study.
Functional Planning.
Planning the Atmosphere.
Workplace Design.
Equipment Requirements.
Equipment Selection and Design.
Equipment and Facility Maintenance.
Space Requirements.
Layout of Facilities.
Evaluating Foodservice Layouts.
Sample Foodservice Layouts.
A Glossary of Foodservice Equipment Terms.
Appendices.
Index.
