Birchfield, John C.
Design and layout of foodservice facilities / John C. Birchfield. - 3rd ed., [rev. and updated]. - Hoboken, N.J. : J. Wiley, ©2008. - xv, 343 pages : illustrations ; 29 cm
Includes bibliographical references (pages 331-334) and index.
Preliminary planning -- Foodservice design -- Principles of design -- Space analysis -- Equipment layout -- Foodservice equipment, part I -- Foodservice equipment, part II: manufactured equipment -- Foodservice facilities engineering and architecture -- List of associations and industry links -- Typical foodservice facility designs -- Common foodservice design symbols -- Sample documents -- Foodservice equipment glossary. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. App. 1. App. 2. App. 3. App. 4.
"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."--Jacket.
9780471699637 0471699632
2007021011
Food service management.
Food service--Equipment and supplies.
Restaurants--Design and construction.
Services alimentaires--Gestion.
Services alimentaires--Appareils et matériel.
Restaurants--Conception et construction.
Food service--Equipment and supplies.
Food service management.
Restaurants--Design and construction.
Restauranger--design och konstruktion.
Restauranger--inredning.
Storhushåll--inredning.
TX911.3.M27 / B57 2008
647.95068
Design and layout of foodservice facilities / John C. Birchfield. - 3rd ed., [rev. and updated]. - Hoboken, N.J. : J. Wiley, ©2008. - xv, 343 pages : illustrations ; 29 cm
Includes bibliographical references (pages 331-334) and index.
Preliminary planning -- Foodservice design -- Principles of design -- Space analysis -- Equipment layout -- Foodservice equipment, part I -- Foodservice equipment, part II: manufactured equipment -- Foodservice facilities engineering and architecture -- List of associations and industry links -- Typical foodservice facility designs -- Common foodservice design symbols -- Sample documents -- Foodservice equipment glossary. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. App. 1. App. 2. App. 3. App. 4.
"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."--Jacket.
9780471699637 0471699632
2007021011
Food service management.
Food service--Equipment and supplies.
Restaurants--Design and construction.
Services alimentaires--Gestion.
Services alimentaires--Appareils et matériel.
Restaurants--Conception et construction.
Food service--Equipment and supplies.
Food service management.
Restaurants--Design and construction.
Restauranger--design och konstruktion.
Restauranger--inredning.
Storhushåll--inredning.
TX911.3.M27 / B57 2008
647.95068