Author : John C. Birchfield
Publisher : John Wiley and Sons
Page : 369 pages
File Size : 44,35 MB
Release : 2008-06-02
Category : Business & Economics
ISBN : 047040373X
Book Description
A complete guide for the entire facility designprocess?--revised and updated In today's fast-moving business climate, the foodserviceprofessional will likely be involved in several facility designprojects over his or her career. Design and Layout ofFoodservice Facilities, Third Edition provides a comprehensivereference for every step of the process, from getting the initialconcept right to the planning, analysis, design, permitting, andconstruction--in short, everything needed to get to opening day ofthe new establishment! Packed with valuable drawings, photographs,and charts, this essential guide covers the nuts-and-boltsdecisions that make the difference in an effective, efficientfoodservice 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 thelatest equipment New pedagogical features incorporated throughout the text,including key terms, review questions, and questions fordiscussion Additional blueprints highlighting design trends Revised appendices that include Web references for additionalinformation Expanded and updated glossary Design and Layout of Foodservice Facilities, ThirdEdition is an invaluable resource for students of foodservicemanagement as well as professionals involved in foodservice designprojects.