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Design and Layout of Foodservice Facilities on Hardback by John C. Birchfield
Design and Layout of Foodservice Facilities on Hardback by John C. Birchfield
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Design and Layout of Foodservice Facilities

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Hardback
$166.00
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Description

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.

Author Biography:

John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International. Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.
Release date NZ
December 21st, 2007
Audience
  • Professional & Vocational
Edition
3rd edition
Illustrations
Photos: 0 B&W, 0 Color; Drawings: 0 B&W, 0 Color
Pages
368
Dimensions
216x279x20
ISBN-13
9780471699637
Product ID
3095524

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