Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

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Author: Chris Thomas,Edwin J. Norman,Costas Katsigris

Publisher: Wiley Global Education

ISBN: 1118806077

Category: Technology & Engineering

Page: 528

View: 6456

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

A Management View

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Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley & Sons

ISBN: 0470440821

Category: Technology & Engineering

Page: 624

View: 1429

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.

Restaurant Design

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Author: Bethan Ryder

Publisher: Laurence King Publishing

ISBN: 1856693635

Category: Interior architecture

Page: 192

View: 5689

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

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Author: Costas Katsigris,Chris Thomas

Publisher: John Wiley and Sons

ISBN: 9780470073445

Category: Cooking

Page: 752

View: 5284

Successful Restaurant Design

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Author: Regina S. Baraban,Joseph F. Durocher

Publisher: John Wiley & Sons

ISBN: 0470250755

Category: Architecture

Page: 336

View: 5570

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

Restaurant Planning, Design, and Construction

A Survival Manual for Owners, Operators, and Developers

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Author: Jeff B. Katz

Publisher: Wiley

ISBN: N.A

Category: Business & Economics

Page: 264

View: 6809

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

Restaurant Concepts and Architecture by AvroKO

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Author: AvroKO

Publisher: Harper Collins

ISBN: 006113693X

Category: Architecture

Page: 256

View: 7484

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.

Managing Foodservice Operations

A Systems Approach for Healthcare and Institutions

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Author: Sue Grossbauer

Publisher: Kendall Hunt

ISBN: 9780787290641

Category: Health facilities

Page: 559

View: 4454

Contemporary Japanese Restaurant Design

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Author: Motoko Jitsukawa,K. K. Cornucopia K. K.

Publisher: Tuttle Publishing

ISBN: 1462906672

Category: Architecture

Page: 176

View: 1271

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.

The Restaurant Manager's Handbook

How to Set Up, Operate, and Manage a Financially Successful Food Service Operation

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Author: Douglas Robert Brown

Publisher: Atlantic Publishing Company

ISBN: 0910627975

Category: Business & Economics

Page: 1052

View: 1120

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

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Author: Ruby P. Puckett

Publisher: John Wiley & Sons

ISBN: 0470583746

Category: Cooking

Page: 575

View: 8988

"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.

Detail in Contemporary Bar and Restaurant Design

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Author: Drew Plunkett,Olga Reid

Publisher: Laurence King Publishing

ISBN: 9781780670607

Category: Architecture

Page: 192

View: 3136

Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer. This book includes a wide range of international projects and for each one there is a descriptive text, color photographs, floor plans, sections and construction, and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.

Very Small Cafes & Restaurants

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Author: John Stones

Publisher: Laurence King Publishing

ISBN: 9781856697316

Category: Architecture

Page: 256

View: 734

Very Small Cafs and Restaurants features 40 projects from around the world by such designersas Wonderwall, Marti Guix, and Thomas Heatherwick. Almost all of the establishments featured measure less than 150 square metres so the designers must make a big impact with very little space. The book will be inspirationalfor designers faced with the challenge of a tiny cafe or restaurant, as well as for independent food retailers looking for fresh new ways to present their product.

Restaurant Design

Designing, Constructing & Renovating a Food Service Establishment

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Author: Sharon L. Fullen

Publisher: Parkway Publishers, Inc.

ISBN: 9780910627245

Category: Business & Economics

Page: 143

View: 1120

This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed. "This Atlantic Publishing eBook was professionally written, edited, fact checked, proofed and designed. The print version of this book is 144 pages and you receive exactly the same content. Over the years our books have won dozens of book awards for content, cover design and interior design including the prestigious Benjamin Franklin award for excellence in publishing. We are proud of the high quality of our books and hope you will enjoy this eBook version. "

Yummy! Restaurant and Bar Design

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Author: Tama Weisman

Publisher: N.A

ISBN: 9789881468727

Category:

Page: 304

View: 5038

Presenting an eclectic collection of the most contemporary, Yummy! Restaurant and Bar Design takes the concept of the restaurant, as defined by its interior.Within busy cities, these spaces provide the opportunity to escape for a while; in their simple and uncomplicated design, they engender a sense of peace and tranquillity and focus attention on the private rather than the public individual.This book collects a wide variety of bars and restaurants with strong individual styles: they can be renovated cinemas and old industrial buildings; they can highlight the local customs and flavor of a specific country.

The Non-commercial Food Service Manager's Handbook

A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools, and Churches, with Companion CD-ROM

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Author: Douglas Robert Brown,Shri L. Henkel

Publisher: Atlantic Publishing Company

ISBN: 0910627819

Category: Business & Economics

Page: 620

View: 7290

Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads you through basic cost-control systems, menu planning, sample floor plans and diagrams, successful kitchen management, equipment layout and planning, food safety and HACCP, dietary considerations, special patient/client needs, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, manage and train employees, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. The extensive resource guide details over 7,000 suppliers to the industry; this directory could be a separate book on its own. This covers everything for which many companies pay consultants thousands of dollars. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company presidentâe(tm)s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.

Journey to a Restaurant's Soul

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Author: Glen Coben

Publisher: Oro Editions

ISBN: 9781939621979

Category: Architecture

Page: 200

View: 4654

This book represents the first 16 years of Glen Coben's design agency. Coben has had the distinct pleasure of working with some of the greatest chefs of this present time-- having had a front-row seat to witness the growth of -farm-to-table- cuisine, -molecular gastronomy, - the burger craze, the Neapolitan pizza craze, the kale-ification of our consciousness, the paleo diet, the juice cleanse, and the rapid rise of food bloggers, social media, the -foodie, - and the deification of chefs into rock stars. What has remained consistent is that the challenge of opening a restaurant has not become any easier. Whether the restaurant is a burger restaurant, a dive bar and taqueria, or a four-star grand Italian destination, the stakes are always high for each restaurateur or chef. They have investors, budgets, schedules and the desire to deliver their own vision of service and cuisine. Each design project is a journey to discover the soul of each project - to tell its story in an appropriate tone of voice that compliments each chef's vision. Coben's journey has taken him literally and metaphorically to Mexico, Strasbourg, Paris, Texas, California, the Islands, the Bronx, Queens, London, and all over Italy.

Foodservice Planning

Layout, Design, and Equipment

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Author: Barbara A. Almanza,Lendal Henry Kotschevar,Margaret E. Terrell

Publisher: Pearson College Division

ISBN: 9780130964465

Category: Business & Economics

Page: 532

View: 2209

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 Experience Economy

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Author: B. Joseph Pine,James H. Gilmore

Publisher: Harvard Business Press

ISBN: 1422161978

Category: Business & Economics

Page: 359

View: 1300

Rev. ed. of: The experience economy: work is theatre & every business a stage. 1999.