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Record Nr. |
UNINA9910454488303321 |
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Autore |
Birchfield John C |
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Titolo |
Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield |
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Pubbl/distr/stampa |
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Hoboken, N.J., : J. Wiley, c2008 |
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ISBN |
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1-281-45063-4 |
9786611450632 |
0-470-40373-X |
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Edizione |
[3rd ed., [rev. and updated].] |
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Descrizione fisica |
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1 online resource (363 p.) |
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Classificazione |
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Disciplina |
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Soggetti |
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Food service management |
Food service - Equipment and supplies |
Restaurants - Design and construction |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Includes bibliographical references (p. 331-334) and index |
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Nota di bibliografia |
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Includes bibliographical references (p. 331-334) and index. |
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Nota di contenuto |
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Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: 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 SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX |
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Sommario/riassunto |
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A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. 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 |
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