Design and Layout of Foodservice Facilities

363 Pages·2008·7.51 MB·english

by  John C. Birchfield

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JWPR036-BIRCHFIELD September7,2007 21:20
Design and Layout
of Foodservice Facilities
Third Edition
John C. Birchfield
JOHN WILEY & SONS, INC.
P1:OTE
JWPR036-BIRCHFIELD September7,2007 21:20
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JWPR036-BIRCHFIELD September7,2007 21:20
Design and Layout
of Foodservice Facilities
P1:OTE
JWPR036-BIRCHFIELD September7,2007 21:20
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JWPR036-BIRCHFIELD September7,2007 21:20
Design and Layout
of Foodservice Facilities
Third Edition
John C. Birchfield
JOHN WILEY & SONS, INC.
P1:OTE
JWPR036-BIRCHFIELD September7,2007 21:20
Thisbookisprintedonacid-freepaper.(cid:3)∞
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LibraryofCongressCataloging-in-PublicationData
Birchfield,JohnC.
Designandlayoutoffoodservicefacilities/JohnC.Birchfield.–3rded.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-0-471-69963-7(cloth)
1.Foodservicemanagement. 2.Foodservice–Equipmentandsupplies.
3.Restaurants–Designandconstruction. I.Title.
TX911.3.M27B572008
647.95068-—dc22
2007021011
PrintedintheUnitedStatesofAmerica.
10 9 8 7 6 5 4 3 2 1
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Dedication
The third edition and revision of Design and Layout of Foodservice
Facilities involved the skills and talents of many people including the
greatfolksatJohnWiley,equipmentrepresentatives,architects,engineers,
andteacherswhohaveusedthisbookintheclassroom.
This book is dedicated to the two people who assisted the author in
more ways than I can recount, John C. Birchfield, Jr. and Robert Jacobs,
PrincipalsofBirchfieldJacobsFoodSystems,Inc.,Baltimore,Maryland.
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Contents
Preface xi
Acknowledgments xiii
About the Author xv
CHAPTER 1
Preliminary Planning 1
ScopeofaProject 1
ConceptDevelopment 4
FiveM’sofConceptDevelopment 8
Feasibility 12
SiteSelectionandPlanning 24
ObtainingNecessaryApprovalsfromAgencies 25
Summary 25
KeyTerms 26
Questions 26
DiscussionQuestion 27
CHAPTER 2
Foodservice Design 29
ProjectTeam 29
DesignSequence 36
Summary 59
KeyTerms 59
Questions 59
DiscussionQuestion 60
CHAPTER 3
Principles of Design 61
ImpactofDesignonEfficiencyandSafety 61
BasicDesignPrinciples 62
HumanEngineering 69
vii
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viii ❏ Contents
FoodserviceDesignandTitlesIIandIIIoftheAmericanswithDisabilitiesAct 79
Summary 80
KeyTerms 80
Questions 80
DiscussionQuestion 81
CHAPTER 4
Space Analysis 83
ConductingaSpaceAnalysis 83
BackDock/Receiving 84
Storage 88
Office 92
PreparationAreas 94
Bakery 99
EmployeeLockerRoomandToilet 100
ServiceAreas 101
DiningRooms 103
Bar 111
Warewashing 114
Summary 116
KeyTerms 116
Questions 117
DiscussionQuestion 117
CHAPTER 5
Equipment Layout 119
EffectiveLayout 119
PhysicalCharacteristicsofEquipmentLayout 127
LayoutofFunctionalAreas 130
Final(Hot-Food)Preparation 134
Summary 144
KeyTerms 144
Questions 146
DiscussionQuestion 146
CHAPTER 6
Foodservice Equipment, Part I 147
EquipmentSelection 147
FoodserviceEquipmentStandardsandSpecifications 151
EquipmentConstructionMaterials 154
FoodserviceEquipmentSpecifications:AnOutline 157
Summary 159
KeyTerms 159
Questions 159
DiscussionQuestion 160