Design and Layout of Foodservice Facilities

Design and Layout of Foodservice Facilities

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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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Bibliographic Details
Main Authors: Birchfield, John C. (Author), Sparrowe, Raymond T. (Author)
Format: Book
Language:English
Published: New Jersey John Wiley & Sons, Inc. 2003
Edition:SECOND EDITION
Subjects:
Food service > Equipment and supplies
Restaurants > Design and construction
Online Access:Click Here to View Status and Holdings.
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