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Kurzbeschreibung
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 charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
*
Expanded focus on the front of the house/dining room area
*
Updated and revised equipment chapter with new images of the latest equipment
*
New pedagogical features incorporated throughout the text, including key terms, review questions,
*
and questions for discussion
*
Additional blueprints highlighting design trends
*
Revised appendices that include Web references for additional information
*
Expanded and updated glossary
Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
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 charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
*
Expanded focus on the front of the house/dining room area
*
Updated and revised equipment chapter with new images of the latest equipment
*
New pedagogical features incorporated throughout the text, including key terms, review questions,
*
and questions for discussion
*
Additional blueprints highlighting design trends
*
Revised appendices that include Web references for additional information
*
Expanded and updated glossary
Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Synopsis
This is 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 charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.This Third Edition features: expanded focus on the front of the house/dining room area; updated and revised equipment chapter with new images of the latest equipment; new pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion; additional blueprints highlighting design trends; revised appendices that include Web references for additional information; and, expanded and updated glossary. "Design and Layout of Foodservice Facilities, Third Edition" is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
In diesem Buch
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Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
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5 Rezensionen
8 von 8 Kunden fanden die folgende Rezension hilfreich
A Hearty Meal
10. September 2005
Format:Gebundene Ausgabe
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.
8 von 9 Kunden fanden die folgende Rezension hilfreich
Very helpful text.
10. Oktober 2002
Format:Gebundene Ausgabe
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.
5 von 6 Kunden fanden die folgende Rezension hilfreich
Design and layout of foodservice facilities
14. Februar 2008
Format:Gebundene Ausgabe
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.
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