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DESIGN AND LAYOUT OF FOOD SERVICE FACILITIES

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Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:


Expanded focus on the front of the house/dining room area
Updated and revised equipment chapter with new images of the latest equipment
New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion
Additional blueprints highlighting design trends
Revised appendices that include Web references for additional information
Expanded and updated glossary


Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

647.94068 BIR D

Penerbit

New Jersey : John Wiley & Sons, Incorporated., 2008

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

9780471699637

Klasifikasi

647.94068

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

3

Subjek

FNB
f&B

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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