Design and Layout of Foodservice Facilities
$458.45
- Hardcover
368 pages
- Release Date
1 December 2007
Summary
Designing Delicious: A Guide to Foodservice Facility Layout
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 essentia…
Book Details
| ISBN-13: | 9780471699637 |
|---|---|
| ISBN-10: | 0471699632 |
| Author: | John C. Birchfield |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Hardcover |
| Number of Pages: | 368 |
| Edition: | 3rd |
| Release Date: | 1 December 2007 |
| Weight: | 1.04kg |
| Dimensions: | 279mm x 216mm x 20mm |
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About The Author
John C. Birchfield
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.
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