Design and Equipment for Restaurants and Foodservice A Management View [Hardcover]

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Preface Vi

1 Getting Your Project Started 1

Introduction And Learning Objectives 1

1-1 Initial Planning And Project Considerations 2

1-2 Finding A Qualified Designer Or Consultant 8

1-3 Types Of Designers And Consultants 10

1-4 Who Is The Consultant's Customer? 12

1-5 Establishing A Scope Of Work And Fair Fees 12

1-6 Business Professionalism And Ethics 15

Summary 15

Study Questions 16

2 Principles Of Kitchen Design 17

Introduction And Learning Objectives 17

2-1 Trends In Kitchen Design 19

2-2 Making The Numbers Work 21

2-3 Basic Kitchen Design Guidelines 25

2-4 Flow And Kitchen Design 31

2-5 Space Analysis 34

2-6 Service Or Banquet Kitchens 44

2-7 Food Safety And Kitchen Design 46

Summary 47

Study Questions 48

Facility Design: Kendall College 00

3 Front-Of-House Atmosphere And Design 49

Introduction And Learning Objectives 49