 |
GetTextbooks.com
Compare Prices & Save up to 90% |
|
|
|
| Login | Sign up | My Wish List |
 | | Design and Layout of Foodservice Facilities by John C. Birchfield, Raymond T. Sparrowe ISBN-10: 0471292095 ISBN-10: 0-471-29209-5 ISBN-13: 9780471292098 ISBN-13: 978-0-471-29209-8 Hardcover 2002-09-10 Wiley Find Lowest Price |
Editorials | ||
Product Description 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. | ||
Reviews | ||
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. | ||