Planning and Designing Innovative and Modern School Kitchens and Dining Rooms

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9781438952789: Planning and Designing Innovative and Modern School Kitchens and Dining Rooms

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-opera

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From the Back Cover:

TABLE OF CONTENTS

Page
Chapter 1

Introduction to Facility Design 9
Factors Influencing Facility Design 12
Menu 12
Purchasing 15
Operational Goals-Food Preparation Systems 16
Food Safety and Security 24
Customers 29
Menu Choices 29
Time and Scheduling 31
Disability Accommodation 35
Labor Considerations 36
General Facility Design 39

Chapter 2

The Design Process 43
Needs Assessment 43
Design Team 46
Steps in the Design Process 50
Design Review Process 54

Chapter 3

Planning the School Foodservice Facility 58
Receiving Area 58
Storage Areas 62
Production Area 66
Dishroom 74
Refuse Disposal Area 78
Recycling Center 80
Chemical Storage Room 82
Laundry Room 85
Manager Office 86
Foodservice Director Office 87
Supply Room and Records Storage 88
Employee Restrooms and Locker Rooms 89
Break Rooms 90
Faculty Dining Rooms 91
Service Area 92
Dining Room 100
Tables and Seating 104
Floor Covering 109
Lighting in the Dining Room 110
Indoor Air Quality 114
Technology in the Dining Room 116
Cleanliness in the Dining Room 119
Alternate Uses of Foodservice Areas 119
Concessions Stand 121
Culinary Arts Program 123
Alternate Uses of Dining Room Space 124

Chapter 4

Ergonomics, Engineering, and Equipment 130
OSHA and Ergonomics 130
Foodservice Worker Injuries 131
Characteristics of Foodservice Work 140
Costs for Occupational Injuries 145
Injuries Align with Worker Demographics 148
Engineering and Workplace Design 154
Equipment Can Reduce Exposure to Injury 162

Chapter 5

Sustainability with LEED and Green Seal 173
LEED Recommendations 173
LEED Plumbing 173
LEED Electricity 174
LEED HVAC 174
LEED Equipment & Fixtures 174
LEED Recycling Efforts 175
Green Seal for Restaurants and Foodservice Operations 176

Chapter 6

Equipment Purchase and Installation 182
Delivery and Installation Considerations 185

Chapter 7

Reviewing the Design 188
References 194

About the Author:

Diane Schweitzer, PhD, is currently the Foodservice Director for the School City of Hammond in Hammond, Indiana. She attained her PhD from Iowa State University, Master's Degree from DePaul University, Bachelor's and Associate Degrees from Purdue University. She is a Certified Food Service Professional (CFSP), Foodservice Management Professional (FMP), School Nutrition Specialist (SNS), a Registered Nurse (RN), and Certified School Risk Manager (CSRM).She has been named Indiana School Foodservice Director of the Year, Northeast Regional Director of the Year, was named the first District of Excellence by the School Nutrition Association. She is a member of the School Nutrition Association, Indiana School Nutrition Association, Society of Safety Engineers, Kiwanis, Purdue Alumni Association, and Hammond Community PTA. She has authored numerous articles and contributed to several books on worker safety, school foodservice facility design, and outsourcing options, and she has spoken at many national, state, and local conferences on benefits of facility design incorporating ergonomics and safety.

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Book Description AUTHORHOUSE, United States, 2010. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. 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. Bookseller Inventory # AAV9781438952789

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Book Description AUTHORHOUSE, United States, 2010. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.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. Bookseller Inventory # AAV9781438952789

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Book Description AuthorHouse. Paperback. Book Condition: New. Paperback. 172 pages. Dimensions: 8.9in. x 6.0in. x 0.4in.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-opera This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9781438952789

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