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商品の説明
内容説明
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third locationnot so with the foodservice industry. Todays 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 everchanging 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 processfrom 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 decisionmaking 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 project
- concept developments for hotels, restaurants, and institutions
- feasibility studies
- the role of each member of the foodservice planning team
- chronology of events involved in planning a foodservice project
- layout of efficient foodservice areas
Book Description
This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act.
* New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities.
* The authors have academic and practical industry experience in foodservice facilities design.
--このテキストは、 ハードカバー 版に関連付けられています。
* New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities.
* The authors have academic and practical industry experience in foodservice facilities design.
--このテキストは、 ハードカバー 版に関連付けられています。
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カスタマーレビュー
Amazon.com で最も参考になったカスタマーレビュー (beta)
Amazon.com:
5件のカスタマーレビュー
8 人中、8人の方が、｢このレビューが参考になった｣と投票しています。
A Hearty Meal
2005/9/10
形式:ハードカバー
As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.
9 人中、8人の方が、｢このレビューが参考になった｣と投票しています。
Very helpful text.
2002/10/11
形式:ハードカバー
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.
6 人中、5人の方が、｢このレビューが参考になった｣と投票しています。
Design and layout of foodservice facilities
2008/2/14
形式:ハードカバー
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.
これらのレビューは参考になりましたか？
ご意見はクチコミでお聞かせください。
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