TEXTBOOKS
DON’T MISS OUT
TEXTBOOK PRE-ORDER NOW OPEN
This is your opportunity to pre-order one of the two new textbooks that are being created by the FCSI Educational Foundation and 1473 Media. These books are being designed to support students studying the Western Kentucky University (WKU) course, while also serving as a valuable resource for U.S.-based foodservice design consultants in the early stages of their careers. It provides insight into industry best practices and the key processes involved in foodservice design development, while also offering experienced consultants an opportunity to refresh and expand their knowledge.
Read more details about each book below and click the link to pre-order your book(s) with a $25 (per book) deposit. (Balance due upon release, Release date TBD)
TEXTBOOK
Foundations of
Foodservice Design
This hardback reference book is designed to support students studying on the Western Kentucky University (WKU) course, while also serving as a valuable resource for U.S.-based foodservice design consultants in the early stages of their careers. It provides insight into industry best practices and the key processes involved in foodservice design development, while also offering experienced consultants an opportunity to refresh and expand their knowledge.
What’s covered?
This book guides designers, students, architects, and facility managers through the full scope of foodservice project development. It covers every stage – from the initial concept and client brief through planning, budgeting, design, engineering, and construction, to final inspection prior to opening.
It highlights the importance of applying sound design principles and best practices, while also introducing the tools and approaches that support successful project delivery.
The content draws on the expertise of highly respected North American FCSI Professional member design consultants. Richly illustrated with design plans, CAD drawings, photographs, and graphics, this book serves as an essential and enduring reference for both experienced and aspiring foodservice designers.
It provides in-depth guidance on planning, programming, and evaluating foodservice spaces, including space analysis, kitchen and front-of-house layouts, equipment selection and specification, as well as architecture and MEP engineering.
Material Selection in Foodservice Design: A Guide for Performance, Code and Collaboration
This e-book is a comprehensive resource for new foodservice consultants, students, architects, kitchen designers, operators, and end-users. It provides practical guidance and insight into the selection and application of materials and finishes in foodservice design, covering ceilings, walls, flooring, work surfaces and other kitchen and kitchen-adjacent spaces. While it supports a broad audience, the primary focus is on students at Western Kentucky University (WKU).
What’s covered?
This book guides designers, students, architects, and facility managers through the complex decisions involved in foodservice projects. It emphasizes the importance of a thoughtful selection of materials and finishes to create environments that are functional, durable, and visually compelling.
Structured for flexibility, the book can be used both as a reference guide and as a practical design manual, depending on the reader’s needs.
The content is informed by the expertise of highly respected FCSI Professional Member design consultants, along with contributions from interior designers and architects. At present, there is no other resource on the market that comprehensively addresses this critical aspect of foodservice design.