 Design and Layout of Foodservice Facilities, 3rd Edition
ISBN: 978-0-471-69963-7
Hardcover
368 pages
December 2007
US $77.00
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Preface
Acknowledgments
About the Author
Chapter 1 Preliminary Planning
Chapter 2 Foodservice Design
Chapter 3 The Principles of Design
Chapter 4 Space Analysis
Chapter 5 Equipment Layout
Chapter 6 Foodservice Equipment, Part I
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Chapter 8 Foodservice Facilities Engineering and Architecture
Appendix 1: List of Associations and Industry Links
Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design Symbols
Appendix 4: Sample Documents
Foodservice Equipment Glossary
Bibliography
Index
Acknowledgments
About the Author
Chapter 1 Preliminary Planning
Chapter 2 Foodservice Design
Chapter 3 The Principles of Design
Chapter 4 Space Analysis
Chapter 5 Equipment Layout
Chapter 6 Foodservice Equipment, Part I
Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment
Chapter 8 Foodservice Facilities Engineering and Architecture
Appendix 1: List of Associations and Industry Links
Appendix 2: Typical Foodservice Facility Designs
Appendix 3: Common Foodservice Design Symbols
Appendix 4: Sample Documents
Foodservice Equipment Glossary
Bibliography
Index
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