Design and Layout of Foodservice Facilities Third Edition Offers an Extensive Reference Manual for the Entire Foodservice Development Process.DUBLIN Dublin, city, Republic of Ireland Dublin, Irish Baile Átha Cliath, county borough (1991 pop. 915,516), Leinster, capital of the Republic of Ireland, on Dublin Bay at the mouth of the Liffey River. , Ireland Ireland, Irish Eire (âr`ə) [to it are related the poetic Erin and perhaps the Latin Hibernia], island, 32,598 sq mi (84,429 sq km), second largest of the British Isles. -- 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 FFCSI Fellow, Foodservice Consultants Society International , 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 Michigan State University, at East Lansing; land-grant and state supported; coeducational; chartered 1855. It opened in 1857 as Michigan Agricultural College, the first state agricultural college. and is past president of the National Association of College and University Food Services food services Hospital services A 24/7 department in a hospital that provides for the nutritional needs of inpatients–eg, those needing special diets, preparing meals and transporting them to the floor and, through the cafeteria, the hospital staff and (NACUFS NACUFS National Association of College and University Food Services ) and Foodservice Consultants Society International.Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist columnist, the writer of an essay appearing regularly in a newspaper or periodical, usually under a constant heading. Although originally humorous, the column in many cases has supplanted the editorial for authoritative opinions on world problems. 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 |
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