Design and Layout of Foodservice Facilities 3e Hardcover - 2007
by John C. Birchfield/ John, Jr Birchfield
- New
- Hardcover
Description
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Details
- Title Design and Layout of Foodservice Facilities 3e
- Author John C. Birchfield/ John, Jr Birchfield
- Binding Hardcover
- Edition 3rd
- Condition New
- Pages 368
- Volumes 1
- Language ENG
- Publisher John Wiley & Sons Inc, NJ
- Date 2007
- Illustrated Yes
- Features Bibliography, Glossary, Illustrated, Index, Table of Contents
- Bookseller's Inventory # 1-0471699632
- ISBN 9780471699637 / 0471699632
- Weight 2.36 lbs (1.07 kg)
- Dimensions 11.08 x 8.77 x 0.93 in (28.14 x 22.28 x 2.36 cm)
- Library of Congress subjects Food service management, Food service - Equipment and supplies
- Library of Congress Catalog Number 2007021011
- Dewey Decimal Code 647.950
From the publisher
First line
From the rear cover
A complete guide for the entire facility design process?--revised and updated
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
- Expanded focus on the front of the house/dining room area
- Updated and revised equipment chapter with new images of the latest equipment
- New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion
- Additional blueprints highlighting design trends
- Revised appendices that include Web references for additional information
- Expanded and updated glossary
Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
