Design and Layout of Foodservice Facilities Third Edition Offers an Extensive Reference Manual for the Entire Foodservice Development Process.
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.
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.
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
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|Date:||Jan 28, 2008|
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