Design and Layout of Foodservice Facilities
eBook - PDF

Design and Layout of Foodservice Facilities

  1. 368 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Design and Layout of Foodservice Facilities

Book details
Table of contents
Citations

About This Book

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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Yes, you can access Design and Layout of Foodservice Facilities by John C. Birchfield in PDF and/or ePUB format, as well as other popular books in Business & Hospitality, Travel & Tourism Industry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2008
ISBN
9780470403730
Edition
3
Topic
Business
Subtopic
Hospitality, Travel & Tourism Industry
Index
Business

Table of contents

  1. Cover
  2. Title Page
  3. Dedication
  4. Contents
  5. Preface
  6. Acknowledgments
  7. About the Author
  8. Chapter 1: Preliminary Planning
  9. Chapter 2: Foodservice Design
  10. Chapter 3: Principles of Design
  11. Chapter 4: Space Analysis
  12. Chapter 5: Equipment Layout
  13. Chapter 6: Foodservice Equipment, Part I
  14. Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment
  15. Chapter 8: Foodservice Facilities Engineering and Architecture
  16. Appendix 1: List of Associations and Industry Links
  17. Appendix 2: Typical Foodservice Facility Designs
  18. Appendix 3: Common Foodservice Design Symbols
  19. Appendix 4: Sample Documents
  20. Foodservice Equipment Glossary
  21. Bibliography
  22. INDEX