Design and Layout of Foodservice Facilities

by John C. Birchfield and Raymond T. Sparrowe

Book Overview

This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act. * New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities. * The authors have academic and practical industry experience in foodservice facilities design.

• Format: Hardcover
• Language: English
• ISBN: 0471292095
• ISBN13: 9780471292098
• Release Date: September 2002
• Publisher: Wiley
• Length: 336 Pages
• Weight: 2.35 lbs.
• Dimensions: 0.8" x 8.6" x 11.3"

Customer Reviews

excellent

i bought this item brand new. it came in right when it said it would and was in great condition. becuz i am in the culinary field i will not be getting rid of this book.

Design and layout of foodservice facilities

Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.

A Hearty Meal

As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.

Very helpful text.

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.