Design and Layout of Foodservice Facilities,?Third Edition offers an extensive reference manual for the entire foodservice development processfrom the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Preface xi
Acknowledgments xiii
About the Author xv
CHAPTER 1 Preliminary Planning 1
Scope of a Project 1
Concept Development 4
Five M s of Concept Development 8
Feasibility 12
Site Selection and Planning 24
Obtaining Necessary Approvals from Agencies 25
Summary 25
Key Terms 26
Questions 26
Discussion Question 27
CHAPTER 2 Foodservice Design 29
Project Team 29
Design Sequence 36
Summary 59
Key Terms 59
Questions 59
Discussion Question 60
CHAPTER 3 Principles of Design 61
Impact of Design on Efficiency and Safety 61
Basic Design Principles 62
Human Engineering 69
Foodservice Design and Titles II and III of the Americans with Disabilities Act 79
Summary 80
Key Terms 80
Questions 80
Discussion Question 81
CHAPTER 4 Space Analysis 83
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