Fundamentals Of Menu Planning 3e With Culinary Calculations 2e Set
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Design and Layout of Foodservice Facilities
Author: John C. Birchfield
language: en
Publisher: John Wiley and Sons
Release Date: 2007-12-04
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.