Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International.Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.
"About this title" may belong to another edition of this title.
Other Popular Editions of the Same Title
Search results for Design and Layout of Foodservice Facilities
Stock Image
Design and Layout of Foodservice Facilities
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # V07R-00671
Stock Image
Design and Layout of Foodservice Facilities
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0442210426I4N00
Stock Image
Design and Layout of Foodservice Facilities
Seller: HPB-Emerald, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_448797324
Stock Image
Design And Layout Of Foodservice Facilities
Published by
Van Nostrand Reinhold Company, 1988
ISBN 10: 0442210426
ISBN 13: 9780442210427
Used
Softcover
Seller: Library House Internet Sales, Grand Rapids, OH, U.S.A.
Seller rating 4 out of 5 stars
Softcover. Condition: Good. No Jacket. "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. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. Seller Inventory # 123604569
Stock Image
Design and Layout of Foodservice Facilities
Seller: HPB-Diamond, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_445495824
Stock Image
Design and Layout of Foodservice Facilities
Published by
U.S.A.: Van Nostrand Reinhold, 1988
ISBN 10: 0442210426
ISBN 13: 9780442210427
Used
Hardcover
Seller: Bingo Books 2, Vancouver, WA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Near Fine. HARDBACK BOOK IN NEAR FINE CONDITION. Seller Inventory # 400575
Stock Image
Design and Layout of Foodservice Facilities
Published by
Van Nostrand Reinhold, New York, 1988
ISBN 10: 0442210426
ISBN 13: 9780442210427
New
Hardcover
First Edition
Seller: NWJbooks, Lancaster, PA, U.S.A.
Seller rating 4 out of 5 stars
Hardcover. Condition: New. No Jacket. 1st Edition. First printing. Green pictorial laminated covers. 4to, 250pp. Seller Inventory # 008132