Design and layout of foodservice facilities

John C. Birchfield.
Bok · Engelsk · 2008 · Electronic books.

Utgitt	Hoboken, N.J. : : J. Wiley, , c2008.
Omfang	1 online resource (363 p.)
Utgave	3rd ed., [rev. and updated].
Opplysninger	Includes bibliographical references (p. 331-334) and index. - Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: Principles of Design; Chapter 4: Space Analysis; Chapter 5: Equipment Layout; Chapter 6: Foodservice Equipment, Part I; Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment; Chapter 8: Foodservice Facilities Engineering and Architecture; Appendix 1: List of Associations and Industry Links; Appendix 2: Typical Foodservice Facility Designs. - Appendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX. - 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
Emner	Food service management. Food service - Equipment and supplies. Restaurants - Design and construction.
Sjanger	Electronic books.
Dewey	647.95068
ISBN	0-470-40373-X. - 1-281-45063-4. - 9786611450632