TY  - BOOK
AU  - Birchfield,John C.
TI  - Design and layout of foodservice facilities
SN  - 9780471699637
AV  - TX911.3.M27 B57 2008
U1  - 647.95068 22
PY  - 2008///
CY  - Hoboken, N.J.
PB  - J. Wiley
KW  - Food service management
KW  - Food service
KW  - Equipment and supplies
KW  - Restaurants
KW  - Design and construction
KW  - Services alimentaires
KW  - Gestion
KW  - Appareils et matériel
KW  - Conception et construction
KW  - fast
KW  - Restauranger
KW  - design och konstruktion
KW  - sao
KW  - inredning
KW  - Storhushåll
N1  - 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
N2  - "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
ER  -