Planning and Designing Innovative and Modern School Kitchens and Dining Rooms

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AuthorHouse, 2010 - Business & Economics - 172 pages
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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.
 

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I like this book its good for kitchen contractors.

Contents

Chapter
1
Factors that impact facility design Schweitzer Sneed 2008
3
Student serving line
4
Grabngo line
5
Basic flow of food in foodservice operations Schweitzer Sneed 2008
14
Tabletop blast chiller
15
Equipment on wheels
16
Scatter system serving line
18
Throat guard for disposer
49
Combioven tilt skillet trunnion kettle
50
Threecompartment sink with power agitator pre rinse arm and chemical sanitizer
52
Tray carousel in high volume dishroom operations
54
Trash receptacle obscured from public view
55
Recycling container
56
Polymer shelving for chemical storage
57
Custodial floor sink with chemical station
58

Factors impacting serving time
20
Chapter 2
27
The design team
30
Chapter 3
38
Dock area in an elementary school
39
Elevated platform for receiving
40
Receiving area service door with keyed and keyless entry intercom Note doors are marked with large letters for local police and fire departments
41
High density shelving on wheels
43
Temperature monitoring program
44
Handwashing station
47
Automatic slicer with ergonomic handle
48
Combination laundry room and cleaning supply room Popup wet floor sign
59
Stackable washer and dryer to save space in laundry room
60
Employee lockers
63
Chapter 4
94
Chapter 5
121
Chapter 6
128
References
137
Appendix
149
About The Author
159
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