Food Service Facilities Planning
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Foodservice Facilities Planning
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Author : Edward A. Kazarian
language : en
Publisher:
Release Date : 1983
Foodservice Facilities Planning written by Edward A. Kazarian and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Business & Economics categories.
The 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 effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Design And Layout Of Foodservice Facilities
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Author : John C. Birchfield
language : en
Publisher: John Wiley and Sons
Release Date : 2007-12-04
Design And Layout Of Foodservice Facilities written by John C. Birchfield and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-12-04 with Business & Economics categories.
A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Food Service Facilities Planning
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Author : Edward A. Kazarian
language : en
Publisher:
Release Date : 1981
Food Service Facilities Planning written by Edward A. Kazarian and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food service management categories.
Foodservice Facilities Planning 2nd Edn
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Author : E.A. Kazarian
language : en
Publisher:
Release Date : 1983
Foodservice Facilities Planning 2nd Edn written by E.A. Kazarian and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.
Design And Layout Of Foodservice Facilities And Nref Workbook Package
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Author : John C. Birchfield
language : en
Publisher: Wiley
Release Date : 1988-07-15
Design And Layout Of Foodservice Facilities And Nref Workbook Package written by John C. Birchfield and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-07-15 with Business & Economics categories.
"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.
Planning Foodservice Facilities And Equipment Skillbook
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Author : Educational Foundation of the National R
language : en
Publisher:
Release Date : 1992-12-01
Planning Foodservice Facilities And Equipment Skillbook written by Educational Foundation of the National R and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-12-01 with Food service categories.
Foodservice Planning
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Author : Barbara A. Almanza
language : en
Publisher: Pearson
Release Date : 2000
Foodservice Planning written by Barbara A. Almanza and has been published by Pearson this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food service categories.
This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
Design And Layout Of Foodservice Facilities Student Workbook
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Author : John C. Birchfield
language : en
Publisher: Wiley
Release Date : 1988-07-15
Design And Layout Of Foodservice Facilities Student Workbook written by John C. Birchfield and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-07-15 with Business & Economics categories.
Concepts Of Foodservice Operations And Management
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Author : Mahmood A. Khan
language : en
Publisher: Van Nostrand Reinhold Company
Release Date : 1991
Concepts Of Foodservice Operations And Management written by Mahmood A. Khan and has been published by Van Nostrand Reinhold Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Food service categories.
Foodservice Planning
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Author : Lendal Henry Kotschevar
language : en
Publisher: John Wiley & Sons
Release Date : 1977
Foodservice Planning written by Lendal Henry Kotschevar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Business & Economics categories.
Abstract: Full production requirements for operating food establishments and the mechanisms for utilizing fully or partially prepared foods are important components in food service planning. Specific attention is given to planning the characteristics and space allocations for the layout of the food service facility; to the functions of principal areas of the facility (e.g., food processing, food serving, management areas); to utility and environmental factors; and to the selection of the varied types of equipment for the food service facility. The material is intended for architects, educators, equipment producers, food facility planners/consultants, actively engaged in the study or planning of food facility layouts, and dietitians and food managers responsible for operating food service facilities. (wz).