Design and Layout of Foodservice Facilities or Essentials of Inventory Management

Design and Layout of Foodservice Facilities

Author: John Birchfield Jr

A complete guide for the entire facility design process?--revised and updated

In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:
* Expanded focus on the front of the house/dining room area
* Updated and revised equipment chapter with new images of the latest equipment
* New pedagogical features incorporated throughout the text, including key terms, review questions,
* and questions for discussion
* Additional blueprints highlighting design trends
* evised appendices that include Web references for additional information
* Expanded and updated glossary

Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Table of Contents:

	Preface
	Acknowledgments
	About the Authors
Ch. l	Preliminary Planning	1
Ch. 2	Foodservice Design	27
Ch. 3	The Principles of Design	59
Ch. 4	Space Analysis	77
Ch. 5	Equipment Layout	111
Ch. 6	Foodservice Equipment, Part I	139
C h. 7	Foodservice Equipment, Part II: Manufactured Equipment	151
Ch. 8	Foodservice Facilities Engineering and Architecture	225
App. 1	Foodservice-Related Professional Associations	257
App. 2	Typical Foodservice Facility Designs	259
App. 3	Common Foodservice Facility Design Symbols	265
App. 4	Sample Documents	271
	Foodservice Equipment Glossary	279
	Bibliography	305
	Index	313

See also: Survey of Accounting or The Entrepreneurs Guide to Business Law

Essentials of Inventory Management

Author: Max Muller

Most inventory professionals would gladly trade all the "latest thinking" books for a guide they could use to do their jobs better right now.

Essentials of Inventory Management! presents ready-to-use information in key areas from physical control and layout to problem identification and resolution. Concentrating on daily-use inventory concepts, this practical workplace companion specifically addresses:

* Forecasting and replenishment strategies

* Differences between finished-goods (retail) inventories and materials or work-in-process (manufacturing) inventories.

* Materials requirements planning (MRP) and just-in-time (JIT) inventory systems

* Managing inventory as both a physical object and a monetary value

* Applying simple formulas to calculating quantities

* Analyzing and remedying dysfunction

Plus, the book covers theft prevention, legal obligations, and the managment of natural, technological, and incited emergencies. In all, it's the most thorough introduction available to the inventory management profession.

Author Biography: Max Muller (Overland Park, KS) has been CEO or COO for distributors of products ranging from food to ATMs to safety equipment.

Seminars he has developed have been attended by more than 100,000 people in the U.S., Canada, and the United Kingdom.

Table of Contents:

	About This Book
1	Inventory as Both a Tangible and an Intangible Object	1
2	Inventory as Money	19
3	Physical Location and Control of Inventory	43
4	The Basics of Bar Coding	89
5	Planning and Replenishment Concepts	115
6	Why Inventory Systems Fail and How To Fix Them	147
7	Protecting Inventory	197
	App. A - Inventory	219
	App. B - Formulae	227
	Bibliography	235
	Index	237