design and equipment for restaurants and foodservice a management view 4th edition

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Design And Equipment For Restaurants And Foodservice A Management View 4th Edition

Author : Chris Thomas
ISBN : 9781118806074
Genre : Technology & Engineering
File Size : 73. 17 MB
Format : PDF, Kindle
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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house.

Design And Equipment For Restaurants And Foodservice

Author : Costas Katsigris
ISBN : 9780470440827
Genre : Technology & Engineering
File Size : 62. 2 MB
Format : PDF, Docs
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The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Design And Layout Of Foodservice Facilities

Author : John C. Birchfield
ISBN : 9780471699637
Genre : Business & Economics
File Size : 45. 18 MB
Format : PDF
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Restaurant Design

Author : Bethan Ryder
ISBN : 9781856693639
Genre : Interior architecture
File Size : 35. 86 MB
Format : PDF, Mobi
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Bethan Ryder celebrates the most inspirational and beautiful restaurant spaces from around the world - places built to seduce diners and capture the imagination. Internationally renowned designers featured include Christian Liaigre, David Rockwell, Philippe Starck, David Schefer, Jordan Mozer and Patrick Jouin.

The Bar And Beverage Book

Author : Costas Katsigris
ISBN : 0470073446
Genre : Cooking
File Size : 65. 41 MB
Format : PDF, ePub, Docs
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Restaurant Planning Design And Construction

Author : Jeff B. Katz
ISBN : PSU:000031359153
Genre : Business & Economics
File Size : 83. 68 MB
Format : PDF, Kindle
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A complete blueprint for all types of restaurant development--from concept through construction Whether you are planning a small neighborhood bistro or an expansive hotel eatery, Restaurant Planning, Design, and Construction provides you with the specific information and in-depth guidance you need to navigate the restaurant development process effectively. With easy-to-use worksheets, checklists, review procedures, and guidelines, this comprehensive manual can help you to avoid the pitfalls of miscommunication, omission, and faulty execution that can mean the difference between your success and failure. Taking you step by step through each phase of the development process, the book shows you how to: * Assemble and manage your restaurant development team * Prepare a marketable business plan to use when seeking financial backing * Approach site evaluation, budgets, scheduling, and more * Write a detailed operational plan of how the restaurant will function * Prepare an effective design program to fulfill your operational requirements * Coordinate key elements of planning and design * Manage the construction phase, pre-opening activities, and follow-up No matter what your business background--catering, marketing, management, or finance--this self-contained guide is one resource you will not want to be without.

Best Ugly

Author : AvroKO
ISBN : 9780061136931
Genre : Architecture
File Size : 56. 74 MB
Format : PDF, Docs
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How did the James Beard award–winning design and architecture team AvroKO become one of the hottest restaurant design firms in Manhattan? They start with a concept, which blossoms to images, ideas, colours, and objects. One of the design lexicons that stuck with the design team is "best ugly" – a term that AvroKO came across when traveling together in China. The oxymoronic yet interesting term is used to describe something that is beautiful and charming in an offbeat, awkward, and obtuse sort of way. In their design book, "Best Ugly", the thirtysomething design team of best friends shows readers how each idea and concept can be integrated into a sophisticated design touch. For anyone interested in design, restaurants, architecture, or sexy photography, "Best Ugly" is a visual feast.

The Restaurant Manager S Handbook

Author : Douglas Robert Brown
ISBN : 9780910627979
Genre : Business & Economics
File Size : 43. 49 MB
Format : PDF, Kindle
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The multiple award-winning Restaurant Manager's Handbook is the best-selling book on running a successful food service. Now in the fourth completely revised edition, nine new chapters detail restaurant layout, new equipment, principles for creating a safer work environment, and new effective techniques to interview, hire, train, and manage employees. We provide a new chapter on tips and IRS regulations as well as guidance for improved management, new methods to increase your bottom line by expanding the restaurant to include on- and off-premise catering operations. We ve added new chapters offering food nutrition guidelines and proper employee training. The Fourth Edition of the Restaurant Manager s Handbook is an invaluable asset to any existing restaurant owner or manager as well as anyone considering a career in restaurant management or ownership. All existing chapters have new and updated information. This includes extensive material on how to prepare a restaurant for a potential sale. There is even an expanded section on franchising. You will find many additional tips to help restaurant owners and managers learn to handle labor and operational expenses, rework menus, earn more from better bar management, and introduce up-scale wines and specialties for profit. You will discover an expanded section on restaurant marketing and promotion plus revised accounting and budgeting tips. This new edition includes photos and information from leading food service manufacturers to enhance the text. This new, comprehensive 800-page book will show you step-by-step how to set up, operate, and manage a financially successful food service operation. The author has taken the risk out of running a restaurant business. Operators in the non-commercial segment as well as caterers and really anyone in the food service industry will rely on this book in everyday operations. Its 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur s start-up. The new companion CD-ROM contains all the forms demonstrated in the book for easy use in a PDF format. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learning how to draw up a winning business plan, how to buy and sell a restaurant, how to franchise, and how to set up basic cost-control systems. You will have at your fingertips profitable menu planning, sample restaurant floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety, Hazardous and Critical Control Point (HACCP) information, and successful beverage management. Learn how to set up computer systems to save time and money and get brand new IRS tip-reporting requirements, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development. You will be able to generate high profile public relations and publicity, initiate low cost internal marketing ideas, and low- and no-cost ways to satisfy customers and build sales. You will learn how to keep bringing customers back, how to hire and keep a qualified professional staff, manage and train employees as well as accessing thousands of great tips and useful guidelines. This Restaurant Manager s Handbook covers everything that many consultants charge thousands of dollars to provide. The extensive resource guide details more than 7,000 suppliers to the industry virtually a separate book on its own. This reference book is essential for professionals in the hospitality field as well as newcomers who may be looking for answers to cost-containment and training issues.

Foodservice Manual For Health Care Institutions

Author : Ruby P. Puckett
ISBN : 9780470583746
Genre : Cooking
File Size : 82. 38 MB
Format : PDF, Docs
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"The fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments. This edition includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory standards"--Provided by publisher.

Contemporary Japanese Restaurant Design

Author : Motoko Jitsukawa
ISBN : 9781462906673
Genre : Architecture
File Size : 89. 35 MB
Format : PDF, ePub, Docs
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This Japanese interior design and architecture book is filled with fresh ideas for restaurateurs and foodies alike. The Japanese approach of introducing classical aesthetics to innovative and exciting dinning spaces expresses the fundamentals of Japanese architecture and design. With evocative texts accompanying stunning photographs, Contemporary Japanese Restaurant Design features 28 of the most cutting-edge dining spaces by the country's leading restaurant designers.

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