Design and Layout of Foodservice Facilities
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Book Overview
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.
Format:Hardcover
Language:English
ISBN:0471699632
ISBN13:9780471699637
Release Date:December 2007
Publisher:Wiley
Length:368 Pages
Weight:2.50 lbs.
Dimensions:0.9" x 8.8" x 11.1"
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 , 17 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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