Design and Layout of Foodservice Facilities
Design and Layout of Foodservice Facilities, Second 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 t...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
New Jersey
John Wiley & Sons, Inc.
2003
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| Edition: | SECOND EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | Design and Layout of Foodservice Facilities, Second 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. |
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| Physical Description: | xvi, 320 pages illustrations 28 cm |
| Bibliography: | Includes bibliographical references (p. 305-312) and index |
| ISBN: | 9780471292098 0471292095 |
Design and layout of foodservices facilities