Printer Friendly

Design and Layout of Foodservice Facilities Third Edition Offers an Extensive Reference Manual for the Entire Foodservice Development Process.

DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c80846) has announced the addition of "Design and Layout of Foodservice Facilities, 3rd Edition" to their offering.

Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process-from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.

Author information

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.

Contents:
Preface
Acknowledgments
About the Author

Chapter 1 Preliminary Planning
Chapter 2 Foodservice Design
Chapter 3 The Principles of Design
Chapter 4 Space Analysis
Chapter 5 Equipment Layout
Chapter 6 Foodservice Equipment, Part I
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Chapter 8 Foodservice Facilities Engineering and Architecture

Appendix 1: List of Associations and Industry Links
Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design Symbols
Appendix 4: Sample Documents

Foodservice Equipment Glossary
Bibliography
Index


For more information visit http://www.researchandmarkets.com/reports/c80846
COPYRIGHT 2008 Business Wire
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008, Gale Group. All rights reserved.

 Reader Opinion

Title:

Comment:



 

Article Details
Printer friendly Cite/link Email Feedback
Publication:Business Wire
Date:Jan 28, 2008
Words:268
Previous Article:Research and Markets: This Book Carefully Documents the Important and Observable Link between Micro Social Interaction and Macro Public Health...
Next Article:Essential Resource for Top-Level Data and Analysis Covering the European Car Rental Industry.
Topics:


Related Articles
Briefs.
New websites for the food industry. (Informalia).
Architect goes by the book.
Design and equipment for restaurants and foodservice; a management view, 2d ed.
P&G Professional launches the Dawn Arsenal for foodservice industry.
Food safety in assisted living: new skills needed; With more open dining arrangements than nursing homes, assisted living requires skilled...
The Chicago Manual of Style goes online.
O'Reilly.
O'Reilly.

Terms of use | Copyright © 2014 Farlex, Inc. | Feedback | For webmasters