Design and Layout of Foodservice Facilities Reviews

Author: John C. Birchfield
Edition: 3rd
Publisher: John Wiley and Sons
Binding: Hardcover
ISBN: 0471699632
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Design and Layout of Foodservice Facilities

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 review. 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 complianceRead full reviews of Design and Layout of Foodservice Facilities.

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Design and Layout of Foodservice Facilities

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Design and Layout of Foodservice Facilities: John Birchfield Jr, John C. Birchfield

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Design and Layout of Foodservice Facilities is an extensive reference manual for the entire foodservice development process.

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author john c birchfield format hardback language english publication year 21 12 2007 subject management business economics industry subject 2 industrial studies general title design and layout of foodservice facilities author john c birchfield john jr birchfield publisher john wiley sons inc publication date dec 30 2007 pages 343 binding hardcover edition 3 rd dimensions 8 50 wx 11 25 hx 1 00 d isbn 0471699632 subject technology engineering food science description a complete guide for the en

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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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Design and Layout of Foodservice Facilities Reviews

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.