Design and Layout of Foodservice Facilities

Design and Layout of Foodservice Facilities image
ISBN-10:

0471288659

ISBN-13:

9780471288657

Edition: 1
Released: Jul 01, 1988
Publisher: wiley
Format: Hardcover, 264 pages
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Description:

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.












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