Design and Layout of Foodservice Facilities by John C. Birchfield

By John C. Birchfield

I purchased this merchandise fresh. it got here in correct while it acknowledged it will and was once in nice situation. becuz i'm within the culinary box i cannot be taking away this publication.

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The balance sheet illustrates a number of projections that must be made by the person or firm preparing the financial feasibility study. 6. Example of a Projected Balance Sheet. ) are made prior to preparing the projected balance sheet. PRO FORMA PROFIT-AND-LOSS STATEMENT (INCOME STATEMENT) The pro forma profit-and-loss (P&L) statement should be prepared by the owner, manager, or other persons who will be involved in the management of the food facility. This statement projects the income and expense for a particular period of time.

Determining market feasibility requires an estimate of the number of cars that pass by each potential location, and traffic counts are used in determining which site is optimal. Traffic counts can usually be obtained free of charge from the local chamber of commerce, highway department, mayor’s office, tourism agency, or other municipal offices. Some fast-food chains have developed very exact specifications for locating a good site for the foodservice facilities. For instance, one of the guidelines for placement of a Kentucky Fried Chicken (KFC) outlet is that it be located on the “going-home side of the street,” for obvious reasons.

The architect guides the design process through a sequence of steps (described later in this chapter) that begins with planning and ends when P1: OTE/SPH P2: OTE JWPR036-BIRCHFIELD August 22, 2007 12:10 Project Team the owner’s representative has accepted the new facility. The architectural work for small projects may be performed by a single individual. Most projects generally involve several architects from a single firm. Depending on the size of the project and the size of the architectural firm, the roles that follow may be combined to a team appropriate to the project: ❏ Principal in charge.

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