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Design and Layout of Foodservice Facilities

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Design and Layout of Foodservice Facilities image
ISBN-10:

0471699632

ISBN-13:

9780471699637

Author(s): John C. Birchfield
Edition: 3rd
Released: Dec 04, 2007
Publisher: John Wiley and Sons
Format: Hardcover, 368 pages
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Description:

Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

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