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Design and Layout

of Foodservice Facilities
Third Edition

John C. Birchfield

JOHN WILEY & SONS, INC.

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Design and Layout

of Foodservice Facilities
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Design and Layout

of Foodservice Facilities
Third Edition

John C. Birchfield

JOHN WILEY & SONS, INC.

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This book is printed on acid-free paper. 

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Library of Congress Cataloging-in-Publication Data

Birchfield, John C.
Design and layout of foodservice facilities/John C. Birchfield. – 3rd ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-471-69963-7 (cloth)
1. Food service management. 2. Food service–Equipment and supplies.
3. Restaurants–Design and construction. I. Title.
TX911.3.M27B57 2008
647.95068-—dc22
2007021011
Printed in the United States of America.
10 9 8 7 6 5 4 3 2 1
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Dedication

The third edition and revision of Design and Layout of Foodservice

Facilities involved the skills and talents of many people including the
great folks at John Wiley, equipment representatives, architects, engineers,
and teachers who have used this book in the classroom.
This book is dedicated to the two people who assisted the author in
more ways than I can recount, John C. Birchfield, Jr. and Robert Jacobs,
Principals of Birchfield Jacobs Food Systems, Inc., Baltimore, Maryland.
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Contents

Preface xi
Acknowledgments xiii
About the Author xv

CHAPTER 1
Preliminary Planning 1
Scope of a Project 1
Concept Development 4
Five M ’s of Concept Development 8
Feasibility 12
Site Selection and Planning 24
Obtaining Necessary Approvals from Agencies 25
Summary 25
Key Terms 26
Questions 26
Discussion Question 27

CHAPTER 2
Foodservice Design 29
Project Team 29
Design Sequence 36
Summary 59
Key Terms 59
Questions 59
Discussion Question 60

CHAPTER 3
Principles of Design 61
Impact of Design on Efficiency and Safety 61
Basic Design Principles 62
Human Engineering 69

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viii ❏ Contents

Foodservice Design and Titles II and III of the Americans with Disabilities Act 79
Summary 80
Key Terms 80
Questions 80
Discussion Question 81

CHAPTER 4
Space Analysis 83
Conducting a Space Analysis 83
Back Dock/Receiving 84
Storage 88
Office 92
Preparation Areas 94
Bakery 99
Employee Locker Room and Toilet 100
Service Areas 101
Dining Rooms 103
Bar 111
Warewashing 114
Summary 116
Key Terms 116
Questions 117
Discussion Question 117

CHAPTER 5
Equipment Layout 119
Effective Layout 119
Physical Characteristics of Equipment Layout 127
Layout of Functional Areas 130
Final (Hot-Food) Preparation 134
Summary 144
Key Terms 144
Questions 146
Discussion Question 146

CHAPTER 6
Foodservice Equipment, Part I 147
Equipment Selection 147
Foodservice Equipment Standards and Specifications 151
Equipment Construction Materials 154
Foodservice Equipment Specifications: An Outline 157
Summary 159
Key Terms 159
Questions 159
Discussion Question 160
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Contents ❏ ix

CHAPTER 7
Foodservice Equipment, Part II: Manufactured Equipment 161
Receiving and Storage Equipment 163
Preparation Equipment 173
Production/Cooking 179
Bakery Equipment 213
Service and Cafeteria Equipment 215
Beverage Equipment 224
Warewashing Equipment 234
Summary 250
Key Terms 250
Questions 251
Discussion Question 251

CHAPTER 8
Foodservice Facilities Engineering and Architecture 253
Foodservice Facilities Engineering 253
Foodservice Facilities Architecture 276
Summary 285
Key Terms 285
Questions 285
Discussion Question 286

APPENDIX 1:
List of Associations and Industry Links 287

APPENDIX 2:
Typical Foodservice Facility Designs 289

APPENDIX 3:
Common Foodservice Design Symbols 296

APPENDIX 4:
Sample Documents 301

Foodservice Equipment Glossary 307

Bibliography 331
Index 335
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Preface

The foodservice industry is evolving rapidly to keep pace with changes in

consumer needs and expectations. In the commercial sector, new restau-
rant concepts are emerging to satisfy an increasingly discriminating mar-
ket. In the off-site sectors of the industry (formerly known as noncom-
mercial sectors), such as health care, education, and business and indus-
try, foodservice is becoming increasingly market driven. These changes
occurring throughout the industry call for the creation of new foodservice
facilities as well as the renovation of existing facilities. The professional
foodservice manager is likely to be involved in the design of a new or
renovated facility several times during his or her career.
Design and Layout of Foodservice Facilities is intended to be a re-
source for hospitality professionals involved in a design project, for college
and university students preparing for careers in foodservice management,
and for design professionals who wish to know more about the foodservice
design process, beginning with market research and financial feasibility
studies and including design principles, equipment selection, and engi-
neering.

NEW TO THIS EDITION

Many changes and additions have been made to Design and Layout of
Foodservice Facilities, Third Edition, including:
❏ New pedagogical features incorporated throughout the text, includ-
ing Key Terms, Review Questions, and Discussion Questions
❏ Significant expansion of chapters 6 and 7, Foodservice Equipment
Parts I and II, with detailed descriptions of 65 pieces of equipment,
many of which are new to this edition
❏ Updated and reorganized equipment chapter featuring new images
❏ Information on the expanding industry use of cook/chill technology
in large foodservice design projects
❏ Additional examples of layouts of foodservice facilities
❏ Updated bibliography reflecting the most recent foodservice facil-
ities publications
❏ Revised appendices that include web references for additional in-
formation
❏ Expanded and updated glossary

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xii ❏ PREFACE

INSTRUCTOR’S MATERIALS
An Instructor’s Manual (978-0-470-13505-1) is available. It includes:
❏ Suggestions for using the textbook in a 15-week semester
❏ Background information for each chapter that is useful in preparing
lectures
❏ Student homework assignments for each chapter, many using
Internet resources
❏ Examination questions and answers for each chapter
❏ Guidelines for assigning and evaluating a student design exercise
as a major project
Please contact your Wiley sales representative to get a copy of the
Instructor’s Manual. If you do not know who your representative is, please
visit www.wiley.com/college click on “Instructors”, and click on “Who’s
My Rep”. The Instructor’s Manual is available to qualified instructors on
the companion website at www.wiley.com/college. PowerPoint slides are
also available for download on the web site.
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Acknowledgments

The author wishes to recognize and thank John Birchfield Jr. and Bob
Jacobs of Birchfield Jacobs Foodsystems, Inc. He is also grateful to the
Nestlé Library at Cornell University’s School of Hotel Administration
for providing the information for the bibliography. At John Wiley & Sons,
Melissa Oliver, Tzviya Siegman, and Richard DeLorenzo have been helpful
editors.
The author would also like to acknowledge these reviewers for their
insight and recommendations throughout the manuscript preparation
process: John Bandman of The Art Institute of New York City, Paul J.
Cannamela of Erie Community College, Robert Hertel of Saint Louis
Community College, and William D. Thornton of San Antonio College.
The foodservice facility plans in this book are provided courtesy of
Birchfield Jacobs Foodsystems, Inc., Baltimore, Maryland, unless other-
wise noted.

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About the Author

John C. Birchfield is the founder of Birchfield Foodsystems (now Birchfield

Jacobs Foodsystems, Inc.), a foodservice consulting and design firm with
offices in Baltimore, Maryland. Mr. Birchfield was an associate profes-
sor of hotel, restaurant, and institutional management at Michigan State
University and has operational experience in hotels, clubs, restaurants,
and colleges. In 1973 Mr. Birchfield won the International Foodservice
Manufacturer’s Association Silver Plate Award as Foodservice Operator of
the year. He is a past president of the National Association of College and
University Food Services and the Foodservice Consultants Society Inter-
national. A graduate of Cornell University’s School of Hotel and Restau-
rant Management, Mr. Birchfield also holds a master’s degree from Rutgers
University in the field of institutional management and nutrition.
Mr. Birchfield is the author of many articles and two books on food-
service and management, The Contemporary Quantity Recipe File, pub-
lished by Cahners Books, and the comprehensive Foodservice Operations
Manual, published by Van Nostrand Reinhold. He served on the advisory
board of Cahners Publishing Company for three years and has been a guest
columnist for Food Management Magazine.
Mr. Birchfield has designed numerous foodservice facilities and has
served as an operations consultant to many institutions, hotels, and clubs
in the United States and Europe.

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Design and Layout

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