Design and layout of foodservice facilities

Design and layout of foodservice facilities

Bibliographic Details
Main Author: Birchfield, John C. (Author)
Format: Book
Language:English
Published: Hoboken, New Jersey : John Wiley & Sons , c2008
Edition:3rd ed., [rev. and updated]
Subjects:
Food service management
Food service > Equipment and supplies
Restaurants > Design and construction
Table of Contents:
  • 1. Preliminary planning
  • 2. Foodservice design
  • 3. Principles of design
  • 4. Space analysis
  • 5. Equipment layout
  • 6. Foodservice equipment, part I
  • 7. Foodservice equipment, part II: manufactured equipment
  • 8. Foodservice facilities engineering and architecture

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