Design and layout of foodservice facilities / John C. Birchfield.
Material type:
TextPublisher: Hoboken, N.J. : J. Wiley, ©2008Edition: 3rd ed., [rev. and updated]Description: xv, 343 pages : illustrations ; 29 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780471699637; 0471699632Subject(s): 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 -- inredningDDC classification: 647.95068 LOC classification: TX911.3.M27 | B57 2008| Item type | Current library | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Books
|
Main Library | TX911.M27 .B57 2008 (Browse shelf (Opens below)) | 1 | Available | STACKS | 51952000207221 |
Browsing Main Library shelves Close shelf browser
|
|
|
|
|
|
|
||
| TX783 .S25 2013 Sweet delights from a thousand and one nights : the story of traditional Arab sweets / | TX783 .S25 2013 Sweet delights from a thousand and one nights : the story of traditional Arab sweets / | TX910.I8 .M3813 2015 Inventing the pizzeria : a history of pizza making in Naples / | TX911.M27 .B57 2008 Design and layout of foodservice facilities / | TX911.3 .M27 C365 2008 Leadership lessons from a chef : finding time to be great / | TX911.3.M27 .K395 2014 Design and equipment for restaurants and foodservice : a management view / | TX921 .H36 2005 Off-premise catering management / |
Includes bibliographical references (pages 331-334) and index.
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.
"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.
1
There are no comments on this title.