Diane K. Schweitzer / Diane KSchweitzer / PhD CFSP Diane K. Schweitzer / PhD CFSP Diane KSchweitzer
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
This book highlights the planning and design process involved with building a new school foodservice facility. The intended target audience is architects, business managers, kitchen consultants, school foodservice directors, superintendents, school board members, kitchen managers, and interested community stakeholders.As part of the initial planning process, discussion must focus on future direction of the school foodservice program with consideration for factors that influence the design including the intended menu, foodservice production and delivery system, food safety and security, availability of labor, purchasing decisions and information about the customers and potential customers.Design intent and planning the school foodservice facility is discussed in great detail with depiction of nearly fifty actual photographs of receiving areas, kitchens, storage rooms, dining rooms, dishrooms, and serving areas. A chapter is dedicated to decisions regarding equipment purchase and installation, types of bids, and considerations for how to award a bid for foodservice equipment as part of a building project.Ergonomics, engineering, and equipment are discussed in great detail as considerations for designing for employee comfort, labor productivity, and reduction of on-the-job injuries. Foodservice facilities that are designed correctly keep employees and customers safe, and reduce incidence of workers compensation claims. Sustainability and the 'green movement' is included in one chapter as a means of considering social responsibility for reducing, reusing, and recycling to reduce carbon footprint. Ideas for sustainability efforts are provided that may entitle the school district to be awarded LEED or Green Seal certifications.A final chapter is devoted to reviewing the project with architects, engineers, contractors, school administrative and foodservice personnel, and community members. A successful and well-operating foodservice facility is best achieved when many come together and agree on a design that works well for everyone in the community.
