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Design and Layout of Foodservice Facilities, 3rd Edition
John C. Birchfield,
Annapolis, Maryland
John Birchfield, Jr
ISBN: 978-0-471-69963-7
©2008
368 pages
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Hallmark Features
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- Thoroughly covers planning, feasibility, and concept development - steps that are a prelude to a successful design project
- Provides a focused presentation of the roles and responsibilities of each member of the project team, designed to assist hospitality professionals in becoming effective participants
- Features discussion of the steps in the design sequence so that hospitality professionals know what to expect, and when, from their architects, engineers, and consultants
- Emphasizes programming and space analysis for each of the functional areas of a foodservice facility, from receiving through preparation to service and ware-washing
- Provides the latest information on designs as they relate to popular restaurant themes and facilities
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