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Planning and Designing Innovative and Modern School Kitchens and Dining Rooms Paperback – February 10, 2010

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From the Back Cover


Chapter 1

Introduction to Facility Design 9
Factors Influencing Facility Design 12
Menu 12
Purchasing 15
Operational Goals-Food Preparation Systems 16
Food Safety and Security 24
Customers 29
Menu Choices 29
Time and Scheduling 31
Disability Accommodation 35
Labor Considerations 36
General Facility Design 39

Chapter 2

The Design Process 43
Needs Assessment 43
Design Team 46
Steps in the Design Process 50
Design Review Process 54

Chapter 3

Planning the School Foodservice Facility 58
Receiving Area 58
Storage Areas 62
Production Area 66
Dishroom 74
Refuse Disposal Area 78
Recycling Center 80
Chemical Storage Room 82
Laundry Room 85
Manager Office 86
Foodservice Director Office 87
Supply Room and Records Storage 88
Employee Restrooms and Locker Rooms 89
Break Rooms 90
Faculty Dining Rooms 91
Service Area 92
Dining Room 100
Tables and Seating 104
Floor Covering 109
Lighting in the Dining Room 110
Indoor Air Quality 114
Technology in the Dining Room 116
Cleanliness in the Dining Room 119
Alternate Uses of Foodservice Areas 119
Concessions Stand 121
Culinary Arts Program 123
Alternate Uses of Dining Room Space 124

Chapter 4

Ergonomics, Engineering, and Equipment 130
OSHA and Ergonomics 130
Foodservice Worker Injuries 131
Characteristics of Foodservice Work 140
Costs for Occupational Injuries 145
Injuries Align with Worker Demographics 148
Engineering and Workplace Design 154
Equipment Can Reduce Exposure to Injury 162

Chapter 5

Sustainability with LEED and Green Seal 173
LEED Recommendations 173
LEED Plumbing 173
LEED Electricity 174
LEED Equipment & Fixtures 174
LEED Recycling Efforts 175
Green Seal for Restaurants and Foodservice Operations 176

Chapter 6

Equipment Purchase and Installation 182
Delivery and Installation Considerations 185

Chapter 7

Reviewing the Design 188
References 194

About the Author

Diane Schweitzer, PhD, is currently the Foodservice Director for the School City of Hammond in Hammond, Indiana. She attained her PhD from Iowa State University, Master's Degree from DePaul University, Bachelor's and Associate Degrees from Purdue University. She is a Certified Food Service Professional (CFSP), Foodservice Management Professional (FMP), School Nutrition Specialist (SNS), a Registered Nurse (RN), and Certified School Risk Manager (CSRM).She has been named Indiana School Foodservice Director of the Year, Northeast Regional Director of the Year, was named the first District of Excellence by the School Nutrition Association. She is a member of the School Nutrition Association, Indiana School Nutrition Association, Society of Safety Engineers, Kiwanis, Purdue Alumni Association, and Hammond Community PTA. She has authored numerous articles and contributed to several books on worker safety, school foodservice facility design, and outsourcing options, and she has spoken at many national, state, and local conferences on benefits of facility design incorporating ergonomics and safety.

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Product Details

  • Paperback: 172 pages
  • Publisher: AuthorHouse (February 10, 2010)
  • Language: English
  • ISBN-10: 1438952783
  • ISBN-13: 978-1438952789
  • Product Dimensions: 6 x 0.4 x 9 inches
  • Shipping Weight: 8.5 ounces (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #3,064,966 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

Format: Paperback
Dr. Schweitzer has written a great reference for school administrators building or remodeling a kitchen or dining area. It is written to educate the school nutrition director and other school administrators so that they can be more informed in the planning of facilities resulting in more usable designs. Too often skilled and well-intentioned architects and kitchen designers are left to make important decisions about design, layout, and equipment that customers must live with for years to come without the benefit of getting their informed input. This is one of those books that should be on every school nutrition director's bookshelf. Architects and kitchen designers working with schools should ask directors and business managers if they have a copy; if not it would make a great addition to the bid package. Recently a school nutrition director from a large school district had to put a 5-year facilities plan together and had a tight deadline. I mailed her my copy of this book. She emailed me how helpful it had been for her project. It gives you a list of all the things you need to consider when designing new, remodeling, or just replacing a piece of equipment. Well worth the price!
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Format: Paperback
Lots of helpful tips and trick of the trade included in this book. A must read for those who have never worked with a design team or are new to renovating and building institutional kitchens.
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1 of 2 people found the following review helpful By AChristi on November 12, 2011
Format: Paperback Verified Purchase
The steps were helpful but not needed. In my opinion the book was extremly over priced ($40.00), I was expecting a manual format and what i got was a 60 page 5 x 7 paper back. What I needed were examples of commerical kitchen layouts.Traffic flows for educational facilitys that are up to date, ADA and enviromentaly conscious. I have yet to find a design book that deals with that.
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