John C. Birchfield Primary Author mixed material bibliography New Jersey John Wiley & Sons, Incorporated 2008 en English

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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. FNB f&B 647.94068 9780471699637 POLITEKNIK PARIWISATA PRIMA INTERNASIONAL UPT. PERPUSTAKAAN - OPAC (Online Public Access Catalog) 647.94068 BIR D B00061 Perpus Utama 647.94068 BIR d B00127 Perpus Utama 647.94068 BIR D %257B230F95A7-6F6B-4CC4-918F-293F73AD043C%257DImg400.jpg.jpg 45 2018-01-22 14:22:17 2018-03-20 14:09:28 machine generated