Design and layout of foodservice facilities / (Record no. 2415)

MARC details
000 -LEADER
fixed length control field 03364nam a22002537a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20231025055121.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 231017b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471699637 (hardback)
040 ## - CATALOGING SOURCE
Original cataloging agency CvSU-CCAT Campus Library.
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number CIR TX 911.3.M27
Item number B57 2008
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Birchfield, John C., author.
9 (RLIN) 7878
245 ## - TITLE STATEMENT
Title Design and layout of foodservice facilities /
Statement of responsibility, etc. John C. Birchfield.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. J. Wiley,
Date of publication, distribution, etc. c2008.
300 ## - PHYSICAL DESCRIPTION
Extent xiii, 250 pages :
Other physical details illustrations ;
Dimensions 29 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Cover title: Design & layout of foodservice facilities.<br/>"Endorsed by the Foodservice Consultants Society International."<br/>Includes index.<br/>Bibliography: p. 236-244.
520 ## - SUMMARY, ETC.
Summary, etc. Preface xi Acknowledgments xiii About the Author xv CHAPTER 1 Preliminary Planning 1 Scope of a Project 1 Concept Development 4 Five M ’s of Concept Development 8 Feasibility 12 Site Selection and Planning 24 Obtaining Necessary Approvals from Agencies 25 Summary 25 Key Terms 26 Questions 26 Discussion Question 27 CHAPTER 2 Foodservice Design 29 Project Team 29 Design Sequence 36 Summary 59 Key Terms 59 Questions 59 Discussion Question 60 CHAPTER 3 Principles of Design 61 Impact of Design on Efficiency and Safety 61 Basic Design Principles 62 Human Engineering 69 Foodservice Design and Titles II and III of the Americans with Disabilities Act 79 Summary 80 Key Terms 80 Questions 80 Discussion Question 81 CHAPTER 4 Space Analysis 83 Conducting a Space Analysis 83 Back Dock/Receiving 84 Storage 88 Office 92 Preparation Areas 94 Bakery 99 Employee Locker Room and Toilet 100 Service Areas 101 Dining Rooms 103 Bar 111 Warewashing 114 Summary 116 Key Terms 116 Questions 117 Discussion Question 117 CHAPTER 5 Equipment Layout 119 Effective Layout 119 Physical Characteristics of Equipment Layout 127 Layout of Functional Areas 130 Final (Hot-Food) Preparation 134 Summary 144 Key Terms 144 Questions 146 Discussion Question 146 CHAPTER 6 Foodservice Equipment, Part I 147 Equipment Selection 147 Foodservice Equipment Standards and Specifications 151 Equipment Construction Materials 154 Foodservice Equipment Specifications: An Outline 157 Summary 159 Key Terms 159 Questions 159 Discussion Question 160 CHAPTER 7 Foodservice Equipment, Part II: Manufactured Equipment 161 Receiving and Storage Equipment 163 Preparation Equipment 173 Production/Cooking 179 Bakery Equipment 213 Service and Cafeteria Equipment 215 Beverage Equipment 224 Warewashing Equipment 234 Summary 250 Key Terms 250 Questions 251 Discussion Question 251 CHAPTER 8 Foodservice Facilities Engineering and Architecture 253 Foodservice Facilities Engineering 253 Foodservice Facilities Architecture 276 Summary 285 Key Terms 285 Questions 285 Discussion Question 286 APPENDIX 1: List of Associations and Industry Links 287 APPENDIX 2: Typical Foodservice Facility Designs 289 APPENDIX 3: Common Foodservice Design Symbols 296 APPENDIX 4: Sample Documents 301 Foodservice Equipment Glossary 307 Bibliography 331 Index 335
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management.
9 (RLIN) 28
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service
Form subdivision Equipment and supplies.
9 (RLIN) 7879
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurants
Form subdivision Design and construction.
9 (RLIN) 7880
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX 911.3.M27 B57 2008
Call number prefix CIR
Source of classification or shelving scheme Library of Congress Classification
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Full call number Barcode Date last seen Copy number Price effective from Koha item type
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus GCS 03/10/2009 Purchased GCS CIR TX 911.3.M27 B57 2008 R0009315 10/15/2025 1 10/17/2023 Book