ENGLISH

Design and layout of foodservice facilities

By John C Birchfield

Book information

Publisher
J. Wiley
Year
2008
ISBN
9780471699637, 0471699632
Language
english
Format
PDF
Filesize
8 MB (7876421 bytes)
Edition
3rd ed., [rev. and updated]
Pages
363\363
Time added
2013-07-27 19:00:00

Description

"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."--BOOK JACKET. Read more... Content: Ch. 1. Preliminary planning -- Ch. 2. Foodservice design -- Ch. 3. Principles of design -- Ch. 4. Space analysis -- Ch. 5. Equipment layout -- Ch. 6. Foodservice equipment, part I -- Ch. 7. Foodservice equipment, part II: manufactured equipment -- Ch. 8. Foodservice facilities engineering and architecture -- App. 1. List of associations and industry links -- App. 2. Typical foodservice facility designs -- App. 3. Common foodservice design symbols -- App. 4. Sample documents -- Foodservice equipment glossary. Abstract: This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room. New pedagogical features incorporate through the text, including key terms, review questions, and questions for discussion. Read more...

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