Design and Layout of Foodservice Facilities [Hardcover]

John C. Birchfield (Author), Raymond T. Sparrowe (Author)

Book Description

ISBN-10: 0471292095 | ISBN-13: 978-0471292098 | Publication Date: September 10, 2002 | Edition: 2

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.

Editorial Reviews

From the Back Cover

A complete guide to the planning and design of foodservice facilities-from concept to operation

Design and Layout of Foodservice Facilities, Second Edition offers an extensive reference manual for the entire foodservice development process-from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

This extensively updated edition presents:
* Thorough coverage of the planning, feasibility, and concept development steps that are a prelude to a successful design project
* A focused presentation of the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants
* An expanded discussion of the steps in the design sequence so that hospitality professionals know what to expect, and when, from their architects, engineers, and consultants
* Greater emphasis on programming and space analysis for each of the functional areas of a foodservice facility, from receiving through preparation to service and warewashing
* An enhanced introduction to the major types of commercial foodservice equipment, emphasizing relevant selection criteria and covering recent innovations

Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects.

About the Author

JOHN C. BIRCHFIELD, FFCSI, is founder of Birchfield Foodsystems in Annapolis, Maryland, and was an associate professor of Hotel, Restaurant, and Institutional Management at Michigan State University.
RAYMOND T. SPARROWE, PhD, is a faculty member at the John M. Olin School of Business at Washington University in St. Louis, Missouri, and has more than fifteen years' experience as a foodservice design and management consultant.

Product Details

• Hardcover: 336 pages
• Publisher: Wiley; 2 edition (September 10, 2002)
• Language: English
• ISBN-10: 0471292095
• ISBN-13: 978-0471292098
• Product Dimensions: 10.9 x 8.8 x 0.9 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #374,806 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars A Hearty Meal, September 10, 2005

By 

Douglas A. Farber (Boston, MA) - See all my reviews
(REAL NAME)   

This review is from: Design and Layout of Foodservice Facilities (Hardcover)

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.

8 of 9 people found the following review helpful:

5.0 out of 5 stars Very helpful text., October 10, 2002

By A Customer

This review is from: Design and Layout of Foodservice Facilities (Hardcover)

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.

5 of 6 people found the following review helpful:

5.0 out of 5 stars Design and layout of foodservice facilities, February 13, 2008

By 

C. Ouellette (colorado) - See all my reviews
(REAL NAME)   

This review is from: Design and Layout of Foodservice Facilities (Hardcover)

Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.