Design and Layout of Foodservice Facilities

Author: John C. Birchfield,John Birchfield, Jr
Publisher: John Wiley and Sons
ISBN: 0471699632
Category: Business & Economics
Page: 368
View: 3356

Designing Commercial Interiors

Author: Christine M. Piotrowski,Elizabeth A. Rogers, IIDA
Publisher: John Wiley and Sons
ISBN: 0470495308
Category: Architecture
Page: 464
View: 7039
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:

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: 2345
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.

Foodservice Facilities Planning

Author: Edward A. Kazarian
Publisher: Wiley
ISBN: 9780471290636
Category: Business & Economics
Page: 424
View: 9573
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.

The Management of Foodservice Operations

Author: Peter Jones,Paul Merricks
Publisher: Cengage Learning EMEA
ISBN: 9780304329076
Category: Business & Economics
Page: 264
View: 5724
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: 7896

The Shape of Space: Food Preparation Spaces

Author: Crane,Dixon
Publisher: Springer Science & Business Media
ISBN: 146131481X
Category: Medical
Page: 90
View: 8512
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.

Wer eincheckt, hat verloren

Ein Hotelangestellter packt aus
Author: Jacob Tomsky
Publisher: Ullstein eBooks
ISBN: 3843705283
Category: Language Arts & Disciplines
Page: 272
View: 1854
„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.

International Encyclopedia of Hospitality Management

Author: Abraham Pizam
Publisher: Routledge
ISBN: 1136394168
Category: Business & Economics
Page: 736
View: 2442
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

Emotional Intelligence & Hospitality

Author: Alessandro Cavelzani,Mark Esposito
Publisher: Tate Publishing
ISBN: 1616631775
Category: Psychology
Page: 134
View: 5434
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.

Excellence in Change

Wege zur strategischen Erneuerung
Author: Wilfried Krüger,Norbert Bach
Publisher: Springer-Verlag
ISBN: 3834947172
Category: Business & Economics
Page: 322
View: 4475
Die inhaltlich vollständig und gründlich überarbeitete 5. Auflage präsentiert ein umfassendes Konzept für das Management des Wandels. Angereichert durch neue Erkenntnisse, Fallbeispiele und Handlungsempfehlungen wurde das Gesamtkonzept weiterentwickelt und zum Beispiel um den Aspekt des „beidhändigen Managements“ ergänzt. Um im permanenten Wandel überleben zu können muss das Unternehmen „beidhändig“ arbeiten. Die rechte Hand kümmert sich um das Tagesgeschäft und dessen operative Verbesserungen, die linke Hand strebt nach strategischer Erneuerung. Betrachtet werden dabei alle Bereiche der Unternehmensführung, insbesondere das Human Resource Management mit den Aspekten der Mitarbeiterbeteiligung und Kommunikation, aber auch das Controlling der Erneuerungsprozesse. Ein eigenständiges Kapitel beschreibt Techniken und Instrumente des Wandlungsmanagements und erleichtert somit – zusätzlich zu vielen Praxisbeispielen und Handlungsempfehlungen – die Umsetzung in die Praxis. Die Stiftung der Schweizerischen Gesellschaft für Organisation und Management SGO unterstützte diese Studie.


Author: Stephanie Danler
Publisher: Aufbau Digital
ISBN: 3841212883
Category: Fiction
Page: 384
View: 7530
„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.

Concepts of Foodservice Operations and Management

Author: Mahmood A. Khan
Publisher: Wiley
ISBN: 9780471284024
Category: Business & Economics
Page: 384
View: 4960
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.

Metric Handbook

Author: David Littlefield
Publisher: Routledge
ISBN: 1135140650
Category: Architecture
Page: 920
View: 7447
"An essential reference resource for any architect or architect student, the Metric Handbook is the major handbook for planning and design data. For each building type, the book gives basic design requirements, principal dimensional data and details of relevant building regulations. The book also contains information on broader aspects of design applicable to all building types, such as materials, acoustics and lighting, and data on human dimensions and space requirements. Significantly updated, the new edition of this work focuses on sustainable design practice to make projects competitive within a green market. As well as a full revision, including additional new building types and the latest updates to regulation and practice, the book features an improved new layout with color images and text to make it easier to find vital information quickly. Metric Handbook is a tried and tested, authoritative reference for solving everyday planning problems - it is a must have for every design office desk and drawing board"--

Restaurants, architecture and ambience

Author: Egon Schirmbeck
Publisher: Architectural Book Publishing Company
Category: Architecture
Page: 143
View: 8639

Geometry of Design

Author: Kimberly Elam
Publisher: Princeton Architectural Press
ISBN: 9781568985848
Category: Architecture
Page: 107
View: 3923
Kimberly Elam fA1/4hrt den Leser auf eine geometrische Reise und gibt Einsicht in den Designprozess, indem sie visuelle Beziehungen untersucht, die sowohl auf mathematischen Prinzipien als auch auf grundlegenden Eigenschaften des Lebens basieren. Elams ErklArungen machen die mathematischen Beziehungen, die sich hinter diesen Designs verbergen, offensichtlich, und ihre EinfA1/4hrung in die Technik der visuellen Analyse macht dieses Buch zu einer unerlAsslichen Hilfe fA1/4r jeden, der grafisch arbeitet. Die Autorin behandelt dabei nicht nur die klassischen Proportionierungssysteme wie den Goldenen Schnitt und wurzelbasierte Rechtecke, sondern auch weniger bekannte Systeme wie z.B. die Fibonaccifolge.

Paul Rand

Author: N.A
Publisher: N.A
ISBN: 9783874394765
Page: 255
View: 2657

Eine Muster-Sprache

Städte, Gebäude, Konstruktion
Author: Christopher Alexander,Sara Ishikawa,Murray Silverstein
Publisher: N.A
ISBN: 9783854095682
Page: 1272
View: 2527

Die Grundsätze wissenschaftlicher Betriebsführung

Author: Frederick Winslow Taylor,R. Roesler
Publisher: BoD – Books on Demand
ISBN: 3861957132
Page: 96
View: 8030
Fredericks W. Taylors Werk "Die Grunds tze wissenschaftlicher Betriebsf hrung" ist einer der wichtigsten betriebswirtschaftlichen Klassiker. Das Buch von Taylor (1856-1915) begr ndet den Taylorismus, der den richtigen Bewegungsablauf aus umfangreichen Zeit- und Arbeitsstudien ermittelte. Taylor untersuchte als Inginieur verschiedene Unternehmen und bewirkte in diesen Branchen deutliche Verbesserungen.