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100   $a20070517d2008      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aDesign and layout of foodservice facilities$b[electronic resource] /$fJohn C. Birchfield
205   $a3rd ed., [rev. and updated].
210   $aHoboken, N.J. $cJ. Wiley$dc2008
215   $a1 online resource (363 p.)
300   $aIncludes bibliographical references (p. 331-334) and index
311   $a0-471-69963-2 
320   $aIncludes bibliographical references (p. 331-334) and index.
327   $aDesign 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
327   $aAppendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX
330   $aA 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 get to opening day of the new establishment! Packed with valuable drawings, photographs, and
606   $aFood service management
606   $aFood service$xEquipment and supplies
606   $aRestaurants$xDesign and construction
608   $aElectronic books.
615  0$aFood service management.
615  0$aFood service$xEquipment and supplies.
615  0$aRestaurants$xDesign and construction.
676   $a647.95068
686   $a673.9$2njb/09
700   $aBirchfield$b John C$0939385
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910454488303321
996   $aDesign and layout of foodservice facilities$92117599
997   $aUNINA