Table of contents provided by Syndetics

• Preface
• Acknowledgments
• About the Author
• Chapter 1 Preliminary Planning.Scope of a Project
• Concept Development
• Five Mas of Concept Development
• Feasibility
• Site Selection and Planning
• Obtaining Necessary Approvals from Agencies
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 2 Foodservice Design
• Project Team
• Design Sequence
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 3 Principles of Design
• Impact of Design on Efficiency and Safety
• Basic Design Principles
• Human Engineering
• Foodservice Design and Titles II and III of the Americans with Disabilities Act
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 4 Space Analysis
• Conducting a Space Analysis
• Back Dock/Receiving.Storage
• Office
• Preparation Areas
• Bakery
• Employee Locker Room and Toilet
• Service Areas
• Dining Rooms
• Bar
• Warewashing
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 5 Equipment Layout
• Effective Layout
• Physical Characteristics of Equipment Layout
• Layout of Functional Areas
• Final (Hot-Food) Preparation
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 6 Foodservice Equipment
• Part I Equipment Section
• Foodservice Equipment Standards and Specifications
• Equipment Construction Materials
• Foodservice Equipment Specifications: An Outline.Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 7 Foodservice Equipment
• Part II Manufactured Equipment
• Receiving and Storage Equipment
• Preparation Equipment
• Production/Cooking
• Bakery Equipment
• Service and Cafeteria Equipment
• Beverage Equipment
• Warewashing Equipment
• Summary
• Key Terms
• Questions
• Discussion Question
• Chapter 8 Foodservice Facilities Engineering and Architecture
• Foodservice Facilities Engineering
• Foodservice Facilities Architecture
• Summary
• Key Terms
• Questions
• Discussion Question
• Appendix 1 List of Associations and Industry Links
• Appendix 2 Typical Foodservice Facility Designs
• Appendix 3 Common Foodservice Design Symbols
• Appendix 4 Sample Documents
• Foodservice Equipment Glossary
• Bibliography
• Index