A brand new edition of Lendal Kotschevar's Foodservice Planning: Layout and Equipment
updated completely for today's foodservice facility.
Contents
PART 1 PLANNING
1. Laying the Groundwork.
2. Foodservice Types: Layout Characteristics.
3. Operational Factors That Affect Plans.
4. Analyses of Layout Characteristics.
PART 2 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.
PART 3 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.
PART 4 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.
Answers to Selected Review Questions
Index
to see books of related interest