Design and Layout of Foodservice Facilities


Author: John C. Birchfield
Publisher: Wiley
ISBN: 9780471288657
Category: Business & Economics
Page: 264
View: 4391
DOWNLOAD NOW »
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process--from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution. You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers: scope and complexity of the foodservice project concept developments for hotels, restaurants, and institutions feasibility studies the role of each member of the foodservice planning team chronology of events involved in planning a foodservice project layout of efficient foodservice areas A standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one.

Design and Layout of Foodservice Facilities, Student Workbook


Author: John C. Birchfield
Publisher: Wiley
ISBN: 9780471413004
Category: Business & Economics
Page: 64
View: 6404
DOWNLOAD NOW »


Designing Commercial Interiors


Author: Christine M. Piotrowski,Elizabeth A. Rogers, IIDA
Publisher: John Wiley and Sons
ISBN: 0470495308
Category: Architecture
Page: 464
View: 8434
DOWNLOAD NOW »
The definitive reference on designing commercial interiors-expanded and updated for today's facilities Following the success of the ASID/Polsky Prize Honorable Mention in 1999, authors Christine Piotrowski and Elizabeth Rogers have extensively revised this guide to planning and designing commercial interiors to help professionals and design students successfully address today's trends and project requirements. This comprehensive reference covers the practical and aesthetic issues that distinguish commercial interiors. There is new information on sustainable design, security, and accessibility-three areas of increased emphasis in modern interiors. An introductory chapter provides an overview of commercial interior design and the challenges and rewards of working in the field, and stresses the importance of understanding the basic purpose and functions of the client's business as a prerequisite to designing interiors. This guide also gives the reader a head start with eight self-contained chapters that provide comprehensive coverage of interior design for specific types of commercial facilities, ranging from offices to food and beverage facilities, and from retail stores to health care facilities. Each chapter is complete with a historical overview, types of facilities, planning and interior design elements, design applications, a summary, references, and Web sites. New design applications covered include spas in hotels, bed and breakfast inns, coffee shops, gift stores and salons, courthouses and courtrooms, and golf clubhouses. In keeping with the times, there are new chapters focusing on senior living facilities and on restoration and adaptive use. A chapter on project management has been revised and includes everything from proposals and contracts to scheduling and documentation. Throughout the book, design application discussions, illustrations, and photographs help both professionals and students solve problems and envision and implement distinctive designs for commercial interiors. With information on licensing, codes, and regulations, along with more than 150 photographs and illustrations, this combined resource and instant reference is a must-have for commercial interior design professionals, students, and those studying for the NCIDQ licensing exam. Companion Web site: www.wiley.com/go/commercialinteriors

Foodservice Facilities Planning


Author: Edward A. Kazarian
Publisher: Wiley
ISBN: 9780471290636
Category: Business & Economics
Page: 424
View: 1155
DOWNLOAD NOW »
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.

Foodservice Planning

Layout, Design, and Equipment
Author: Barbara A. Almanza,Lendal Henry Kotschevar,Margaret E. Terrell
Publisher: Pearson College Division
ISBN: 9780130964465
Category: Business & Economics
Page: 532
View: 2124
DOWNLOAD NOW »
This comprehensive book has become a standard for designing and equipping a foodservice facility.Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results.For anyone involved in restaurant, food service and hospitality management and planning.

The Management of Foodservice Operations


Author: Peter Jones,Paul Merricks
Publisher: Cengage Learning EMEA
ISBN: 9780304329076
Category: Business & Economics
Page: 264
View: 4364
DOWNLOAD NOW »
Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully. Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully.

Managing Foodservice Operations

A Systems Approach for Healthcare and Institutions
Author: Sue Grossbauer
Publisher: Kendall Hunt
ISBN: 9780787290641
Category: Health facilities
Page: 559
View: 9867
DOWNLOAD NOW »


The Shape of Space: Food Preparation Spaces


Author: Crane,Dixon
Publisher: Springer Science & Business Media
ISBN: 146131481X
Category: Medical
Page: 90
View: 3479
DOWNLOAD NOW »
This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.

International Encyclopedia of Hospitality Management


Author: Abraham Pizam
Publisher: Routledge
ISBN: 0750659963
Category: Business & Economics
Page: 685
View: 8047
DOWNLOAD NOW »
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level: * Lodging * Restaurants * Clubs * Time-share * Conventions As well as a functional one: * Accounting & finance * Marketing * Human resources * Information technology * Facilities management Its unique user-friendly structure enables readers to find exactly the information they require at a glance; whether they require broad detail which takes a more cross-sectional view across each subject field, or more focussed information which looks closely at specific topics and issues within the hospitality industry today. Section Editors: Peter Harris - ACCOUNTING & FINANCE Oxford Brookes University, UK Zheng Gu - ACCOUNTING & FINANCE University of Nevada, Las Vegas, USA Randall Upchurch - CLUB MANAGEMENT & TIMESHARE MANAGEMENT University of Central Florida, USA Patti Shock - EVENT MANAGEMENT University of Nevada, Las Vegas, USA Deborah Breiter - EVENT MANAGEMENT University of Central Florida, USA David Stipanuk - FACILITIES MANAGEMENT Cornell University, USA Darren Lee-Ross - HUMAN RESOURCES MANAGEMENT James Cook University, Australia Gill Maxwell - HUMAN RESOURCES MANAGEMENT Caledonian Glasgow University, UK Dimitrios Buhalis - INFORMATION TECHNOLOGY University of Surrey, UK Allan Stutts - LODGING MANAGEMENT American Intercontinental University, USA Stowe Shoemaker - MARKETING University of Houston, USA Linda Shea - MARKETING University of Massachusetts, USA Dennis Reynolds - RESTAURANTS & FOODSERVICE MANAGEMENT Washington State University, USA Arie Reichel - STRATEGIC MANAGEMENT Ben-Gurion University, Israel * Global scope and focus, from an eminent international editorial team * User-friendly A-Z structure with three disticnt levels of entries * Fully indexed and cross referenced with detailed references for further study

Wer eincheckt, hat verloren

Ein Hotelangestellter packt aus
Author: Jacob Tomsky
Publisher: Ullstein eBooks
ISBN: 3843705283
Category: Language Arts & Disciplines
Page: 272
View: 5551
DOWNLOAD NOW »
„Hochamüsant. Jacob Tomsky lüftet die kleinen pikanten Geheimnisse des Gastgewerbes.“ New York Times Jacob Tomsky hat über zehn Jahre in verschiedenen Luxushotels gearbeitet und eine Menge erlebt: Sex im Fahrstuhl, eine Reisegruppe, die eine Badewanne als Fritteuse umfunktioniert, den bitteren Kampf ums Trinkgeld und den mörderischen Stress eines 24-Stunden-Betriebs. Fünf-Sterne-Horror: In seinem pointierten Insiderbericht verrät er, wie die Branche tickt. „Ein schmissiger, witziger und haarsträubender Blick hinter die Kulissen der Hotelbranche. Ich liebe dieses Buch!“ Elizabeth Gilbert, Autorin des Bestsellers Eat, Pray, Love Mit vielen Tipps und Tricks: Wie man ein Upgrade erhält und am Abreisetag später auschecken kann.

Emotional Intelligence & Hospitality


Author: Alessandro Cavelzani,Mark Esposito
Publisher: Tate Publishing
ISBN: 1616631775
Category: Psychology
Page: 134
View: 1863
DOWNLOAD NOW »
As competition increases throughout the economic sector, those who can integrate cutting edge research into their business strategies will have a competitive advantage. Emotional Hospitality will help business owners maximize their interactions with consumers in both interpersonal and environmental ways.

Mtiv- Process, Inspiration and Practice for the New Media Designer


Author: Hillman Curtis
Publisher: Pearson Deutschland GmbH
ISBN: 9783827269010
Category:
Page: 235
View: 6200
DOWNLOAD NOW »


Concepts of Foodservice Operations and Management


Author: Mahmood A. Khan
Publisher: Wiley
ISBN: 9780471284024
Category: Business & Economics
Page: 384
View: 9181
DOWNLOAD NOW »
Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

Geständnisse eines Küchenchefs

Was Sie über Restaurants nie wissen wollten
Author: Anthony Bourdain
Publisher: Karl Blessing Verlag
ISBN: 3641106206
Category: Biography & Autobiography
Page: 352
View: 1718
DOWNLOAD NOW »
Montags keine Meeresfrüchte! Das ist noch eine der harmloseren Gefahren, auf die Anthony Bourdain in seinen gnadenlosen, abgründig witzigen Memoiren hinweist. Von der Strandkneipe bis zum Nobelrestaurant hat er alles durchlebt, was diese wahrhaft heiße Szene zu bieten hat. Ein unvergesslicher Blick hinter die Küchentür und eine abenteuerliche Reise in die dunklen Gefilde der kulinarischen Welt.

Bauentwurfslehre

Grundlagen, Normen, Vorschriften
Author: Ernst Neufert
Publisher: Springer Vieweg
ISBN: 9783658218768
Category: Technology & Engineering
Page: N.A
View: 6337
DOWNLOAD NOW »
Übersichtliche Funktions-Schemata und Typologien für alle Gebäudearten und Baulichen Anlagen, Maße und Abmessungen für Räume, Einrichtungen und Geräte können im "Neufert" verlässlich nachgeschlagen werden und bieten dem Planenden einen schnellen Überblick und sicheren Einstieg in alle Entwurfsthemen. Auch die 42. Auflage des Standardwerks für den Bauentwurf wurde inhaltlich und grafisch weiter überarbeitet und aktualisiert. Im Einzelnen wurden folgende Themen stark aktualisiert oder neu aufgenommen: ÖPNV, Coworking Space, Erneuerbare Energien, LED, Schulsport, Sakralbauten, Museen, Serieller Wohnungsbau, Wohnen auf Zeit, Laborbau. 15 Architektenbeiträge zu 15 Entwurfsthemen werden exklusiv für Neufert Leser Online als Videos bereitgestellt.

Sweetbitter

Roman
Author: Stephanie Danler
Publisher: Aufbau Digital
ISBN: 3841212883
Category: Fiction
Page: 384
View: 2306
DOWNLOAD NOW »
„Eine rohe, schnörkellose, beißende, wilde Liebesgeschichte.“ Marie Claire. Eigentlich wollte Tess nicht Kellnerin werden, sondern ihrer provinziellen Heimat entkommen, in die Großstadt eintauchen und endlich herausfinden, was sie will vom Leben. Durch Zufall landet sie in einem edlen New Yorker Restaurant mit seinen ganz eigenen Regeln, Allianzen, Intrigen, Affären und Freundschaften. Um nicht unterzugehen, muss sie hart arbeiten und vor allem schnell lernen, was in der Gourmet-Welt wichtig ist. Und dann verliebt sie sich in den unnahbaren Barmann Jake. Sweetbitter ist ein großer Roman über den Genuss und die Obsession – darüber, dass man manchmal besessen sein muss, um wirklich genießen zu können. „Ein Roman als Sinnesrausch.“ Brigitte Woman.

Restaurants, architecture and ambience


Author: Egon Schirmbeck
Publisher: Architectural Book Publishing Company
ISBN: N.A
Category: Architecture
Page: 143
View: 2184
DOWNLOAD NOW »


Change by Design

Wie Design Thinking Organisationen verändert und zu mehr Innovationen führt
Author: Tim Brown
Publisher: Vahlen
ISBN: 3800652595
Category: Business & Economics
Page: 198
View: 6054
DOWNLOAD NOW »
Wir befinden uns inmitten eines epochalen Wandels im Kräfteverhältnis unserer Gesellschaft, denn während die Ökonomien den Schwerpunkt von industriegefertigten Gütern auf Dienstleistungen und Erlebnisse verlagern, treten die Unternehmen die Kontrolle ab und nehmen ihre Kunden nicht mehr als „Endverbraucher“ wahr, sondern als Beteiligte an einem wechselseitigen Prozess. Im Laufe der jahrhundertlangen Geschichte der kreativen Problemlösung haben sich Designer das nötige Handwerkszeug zugelegt, das ihnen hilft, die „drei Räume der Innovation“, wie Tim Brown sie bezeichnet, zu durchlaufen: Inspiration, Ideenbildung und Umsetzung. Seiner Überzeugung nach müssen diese Fähigkeiten nun über die gesamten Unternehmen verstreut werden. Und das funktioniert mit einem der innovativsten Denkwerkzeuge zur Entwicklung von Ideen und zur Lösung von Problemen, dem Design Thinking. Im ersten Teil dieses Buches wird ein Rahmenwerk vorgestellt, das hilft, die Grundsätze und Methoden zu erkennen, die großartiges Design Thinking ermöglichen. Hier wird gezeigt, wie Design Thinking von einigen der innovativsten Unternehmen der Welt praktiziert wurde und zu bahnbrechenden Lösungen inspiriert hat. Der zweite Teil soll dazu anregen, nicht zu kleckern, sondern zu klotzen. Anhand drei großer Bereiche der menschlichen Aktivität – Unternehmen, Märkte und Gesellschaft – zeigt Tim Brown, wie aus dem Design Thinking heraus Wege entstehen können, um Ideen zu entwickeln, die unseren heutigen Herausforderungen gerecht werden. Dabei muss sich das Design Thinking in den Organisationen „aufwärts“ bewegen in die Nähe der Vorstandsetagen, wo strategische Entscheidungen getroffen werden. Denn Design ist zu wichtig geworden, als dass man es allein den Designern überlassen sollte. Tim Brown zählt zu den prominentesten Personen auf dem Gebiet von Design und Innovation weltweit. Er ist CEO und Präsident von IDEO, das Unternehmen, das die Apple-Maus und den Palm V entwickelt hat. Tim Brown spricht regelmäßig über den Wert des Designs und von Innovationen, unter anderem auf dem Weltwirtschaftsforum in Davos oder bei TED Talks. Er berät zahlreiche Fortune 100 Unternehmen. Seine Arbeiten wurden bereits in der Axis Gallery in Tokio, dem Design Museum in London und dem MOMA in New York ausgestellt.

Das Omnivoren-Dilemma

Wie sich die Industrie der Lebensmittel bemächtigte und warum Essen so kompliziert wurde
Author: Michael Pollan
Publisher: Goldmann Verlag
ISBN: 3641119804
Category: Cooking
Page: 608
View: 1503
DOWNLOAD NOW »
Das Standardwerk über vernünftige Ernährung Der Mensch gehört von der Konsititution seiner Verdauungsorgane her zu den Omnivoren, den Allesfressern. Das war in der Evolution sicherlich nützlich. Doch das heutige Überangebot von Nahrungsmitteln in Supermärkten und Schnellrestaurants bringt nicht nur ihn selbst körperlich an den Rand des Abgrunds, sondern ruiniert auch noch seinen Lebensraum und sein soziales Umfeld. Mit Biss und investigativer Recherche sieht sich Pollan um, wie unsere Nahrungsmittel hergestellt und verarbeitet werden, vom Maisfeld über Cheeseburger mit Pommes bis zum Öko-Menü. Er öffnet uns die Augen für unser gestörtes Essverhalten und für den Weg zurück zu Einfachheit und Genuss.