Design and Layout of Foodservice Facilities
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Book Overview
This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act. * New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities. * The authors have academic and practical industry experience in foodservice facilities design.
Format:Hardcover
Language:English
ISBN:0471292095
ISBN13:9780471292098
Release Date:September 2002
Publisher:Wiley
Length:336 Pages
Weight:2.35 lbs.
Dimensions:0.8" x 8.6" x 11.3"
Related Subjects
Agricultural Sciences Architecture Buildings Business Business & Finance Business & Investing Drafting & Presentation Education & Reference Engineering Food Science Food, Lodging & Transportation Holiday Cooking Hospitality, Travel & Tourism Humanities Industries & Professions Information Management Management Management & Leadership Popular Economics Professional Professional Cooking Reference Technology Textbooks TravelCustomer Reviews
4 ratings
excellent
Published by Thriftbooks.com User , 15 years ago
i bought this item brand new. it came in right when it said it would and was in great condition. becuz i am in the culinary field i will not be getting rid of this book.
Design and layout of foodservice facilities
Published by Thriftbooks.com User , 16 years ago
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.
A Hearty Meal
Published by Thriftbooks.com User , 19 years ago
As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.
Very helpful text.
Published by Thriftbooks.com User , 22 years ago
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.
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