Design and Layout of Foodservice Facilities - Rilegato

Birchfield, John C.

Rilegato

ISBN 10: 0471288659 ISBN 13: 9780471288657

Casa editrice: John Wiley & Sons Inc, 1988

Riassunto

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.

Su questo libro

Product Description:

Book by Birchfield John C

Su questa edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 1988
• ISBN 10: 0471288659
• ISBN 13: 9780471288657
• Rilegatura: Copertina rigida
• Numero di pagine: 264