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[null,"1.","Record Nr.",null,"UNINA9910454488303321"]
[null,null,"Autore",null,"Birchfield John C"]
[null,null,"Titolo",null,"Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield"]
[null,null,"Pubbl/distr/stampa",null,"Hoboken, N.J., : J. Wiley, c2008"]
[null,null,"ISBN",null,"1-281-45063-4"]
[{"$nulls":4},"9786611450632"]
[{"$nulls":4},"0-470-40373-X"]
[null,null,"Edizione",null,"[3rd ed., [rev. and updated].]"]
[null,null,"Descrizione fisica",null,"1 online resource (363 p.)"]
[null,null,"Classificazione",null,"673.9"]
[null,null,"Disciplina",null,"647.95068"]
[null,null,"Soggetti",null,"Food service management"]
[{"$nulls":4},"Food service - Equipment and supplies"]
[{"$nulls":4},"Restaurants - Design and construction"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes bibliographical references (p. 331-334) and index"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 331-334) and index."]
[null,null,"Nota di contenuto",null,"Design and Layout of Foodservice Facilities, Third Edition; Dedication; Contents; Preface; Acknowledgments; About the Author; Chapter 1: Preliminary Planning; Chapter 2: Foodservice Design; Chapter 3: Principles of Design; Chapter 4: Space Analysis; Chapter 5: Equipment Layout; Chapter 6: Foodservice Equipment, Part I; Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment; Chapter 8: Foodservice Facilities Engineering and Architecture; Appendix 1: List of Associations and Industry Links; Appendix 2: Typical Foodservice Facility Designs"]
[{"$nulls":4},"Appendix 3: Common Foodservice Design SymbolsAppendix 4: Sample Documents; Foodservice Equipment Glossary; Bibliography; INDEX"]
[null,null,null,"Sommario/riassunto","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 get to opening day of the new establishment! Packed with valuable drawings, photographs, and"]