Buch, Englisch, 90 Seiten, Paperback, Format (B × H): 210 mm x 297 mm, Gewicht: 284 g
ISBN: 978-1-4612-8797-1
Verlag: Springer US
This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.
Zielgruppe
Research
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1 Domestic Food Preparation.- Relationship diagrams.- Anthropometric data.- Kitchen layouts.- Clearance spaces and equipment.- Special kitchens.- 2 Commercial Food Preparation.- Planning decisions.- Space allocation and layout.- 3 Servery Systems.- Access systems.- Counter equipment.- Single, dual and separate serveries.- Cash points.- 4 Food Courts.- Layout arrangements.- Ethnic preparation/serveries.- 5 Retail Catering.- Vending machines.- Fast food and diners.- Drive-in kiosks.- Patisseries.- Ethnic kitchens.
