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A complete guide for the entire facility design process?--revised and updated
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. 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.
- Sales Rank: #359228 in Books
- Published on: 2007-12-04
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x .70" w x 8.50" l, 2.36 pounds
- Binding: Hardcover
- 368 pages
From the Back Cover
A complete guide for the entire facility design process?——revised and updated
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. 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.
About the Author
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.
Most helpful customer reviews
0 of 6 people found the following review helpful.
Thank you prompt turn around
By Lori Snider
I am a student [while I have a career and family]. Prompt service is the MOST important thing to me... then the condition. I really appreciate getting my whole order in the 2-4 days as promised. Both were great. I would ordered again and refer to everyone.
7 of 9 people found the following review helpful.
Design and layout of foodservice facilities
By clint ouellette
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.
12 of 13 people found the following review helpful.
Very helpful text.
By A Customer
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.
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