Foodservice Planning

Foodservice Planning : Layout, Design, and Equipment

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For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses. This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.show more

Product details

  • Hardback | 532 pages
  • 213.36 x 279.4 x 30.48mm | 1,224.69g
  • Pearson Education (US)
  • Prentice Hall
  • Upper Saddle River, United States
  • English
  • Revised
  • 4th Revised edition
  • 0130964468
  • 9780130964465

Table of contents

I. PLANNING. 1. Laying the Groundwork. 2. Foodservice Types: Layout Characteristics. 3. Operational Factors That Affect Plans. 4. Analyses of Layout Characteristics. II. FUNCTIONAL AREAS OF FOOD FACILITIES. 5. Space Allocation. 6. Checklist for Planning. 7. Receiving and Storage. 8. Food Processing. 9. Serving Facilities. 10. Housekeeping Sections. 11. Management Office and Guest and Employee Facilities. III. SUPPORTING FACTORS AND PHYSICAL CONDITIONS. 12. Energy. 13. Lighting. 14. Water, Steam, and Plumbing. 15. Environmental Planning. 16. Sound Control. 17. Floors, Walls, and Ceilings. IV. EQUIPMENT SELECTION. 18. General Principles for Equipment Selection. 19. Food Preparation Equipment. 20. Cooking Equipment. 21. Serving Equipment. 22. Refrigeration and Low-Temperature Storage Equipment. 23. Cleaning or Housekeeping Equipment. 24. Auxiliary Equipment. 25. Transportation and Mobile Equipment. 26. Utensils and Tableware. Appendix A: Abbreviations. Appendix B: Feasibility Study. Appendix C: Safety Checklist. Appendix D: Instructions to Bidders. Appendix E: Specifications for Kitchen Fixtures and Equipment. Appendix F: Estimated Space Requirements for Paper Supplies. Bibliography. Answers to Selected Review Questions. Index.show more

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