Design and Layout of Foodservice Facilities

by John C. Birchfield and Raymond T. Sparrowe

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0442210426
• ISBN13: 9780442210427
• Release Date: January 1988
• Publisher: Van Nostrand Reinhold Company
• Length: 250 Pages
• Weight: 2.25 lbs.
• Dimensions: 0.8" x 8.8" 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.