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Design And Equipment For Restaurants And Foodservice

RRP $237.80

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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.


Hospitality Design For The Graying Generation

RRP $283.99

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A comprehensive and practical approach to designing for the growing senior market<br> <br> As people live longer, stay healthier, and enjoy more disposable income, their use of hospitality services is increasing dramatically. Hospitality Design for the Graying Generation helps you cater to this expanding market by providing critical information on designing facilities which are sensitive to the needs of the over-65 population. With the important principles explained in this book, designing for the senior consumer can be creative, cost-effective, and benefit all consumers without sacrificing style.<br> <br> This indispensable guide includes: <br> * A Universal Design approach that can be applied to both commercial and residential projects, going beyond compliance with ADA guidelines <br> * A wide range of hospitality design, including restaurants, hotel guest rooms, lobbies, and lounges <br> * Design principles beautifully illustrated with concise, detailed drawings <br> * Extensive coverage of the specific physical needs and psychology of seniors, including physical strength, hearing, sight, color preferences, and other areas <br> * A quick-reference checklist of "senior-friendly" design features<br> <br> <br> When the interior design needs of the over-65 market are met, all potential users gain, regardless of age or ability. This accessible book is an invaluable resource for designers, operators, and other professionals throughout the hospitality industry.<br> <br> With millions of baby boomers rapidly approaching retirement age, the over-65 age group is the fastest-growing segment of the population. As they become healthier, live longer, and have more disposable income, their use of hospitality services, such as hotels and restaurants, will increase dramatically. Whether you are a designer or a hospitality professional, Hospitality Design for the Graying Generation helps you plan for this growing market by providing you with critical information for designing facilities that accommodate the needs of all generations.<br> <br> Clearly written and generously illustrated, Hospitality Design for the Graying Generation shows you how to address the specific physical and psychological needs of seniors, with detailed chapters on mobility, hearing, vision, color preferences, and other important areas. Going beyond ADA guidelines, Alfred Baucom's Universal Design approach enables you to integrate senior-friendly design principles into a wide range of specific environments --from lobbies, common areas, and public restrooms to restaurants, lounges, and hotel guest rooms.<br> <br> In meeting the needs of the over-65 market, Hospitality Design for the Graying Generation ensures that all potential users, regardless of age or ability, will be well accommodated.


Restaurant Planning, Design, And Construction

RRP $140.00

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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.


Abolish Restaurants

RRP $11.95

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An illustrated guide to the daily misery, stress, boredom, and alienation of restaurant work, as well as the ways in which restaurant workers fight against it. Drawing on a range of anticapitalist ideas as well as a heaping plate of personal experience, it is part analysis and part call-to-arms.


Bioprocessing Piping And Equipment Design

RRP $295.99

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The only comprehensive and authoritative reference guide to the ASME Bioprocessing Piping and Equipment (BPE) standard

This is a companion guide to the ASME Bioprocessing Piping and Equipment (BPE) Standard and explains what lies behind many of the requirements and recommendations within that industry standard. Following an introductory narrative to the Standard's early history, industry related codes and standards are explained; the design and engineering aspects cover construction materials, both metallic and nonmetallic; then components, fabrication, assembly and installation of piping systems are explored. Examination, Inspection and Testing then precede the ASME BPE certification process, concluding with a discussion on system design.

The author draws on many years' experience and insights from first-hand involvement in the field of industrial piping design, engineering, construction, and management, which includes the bioprocessing industry. The reader will learn why dimensions and tolerances, process instrumentation, and material selection play such an integral part in the manufacture of components and instrumentation.

This easy to understand and navigate guide will assist engineers (design, piping, chemical, etc.) who need to understand the basis for much of the Standard’s content, as do the contractors and inspectors who have to meet and validate compliance with the BPE Standard.



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Great Eats Articles

Start Restaurant Restaurant Online Opening Restaurant Restaurant Supply
Restaurant Recipe Restaurant Design Restaurant Business Chain Restaurant

Great Eats Books

Start Restaurant Restaurant Online Opening Restaurant Restaurant Supply
Restaurant Recipe Restaurant Design Restaurant Business Chain Restaurant

Great Eats





imageedit_5_3949838586

Website Investments