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Design and Layout of Foodservice Facilities

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Design and Layout of Foodservice Facilities - Birchfield, John C
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Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process-from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture ...

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Design and Layout of Foodservice Facilities 2007, Wiley, Hoboken, NJ

ISBN-13: 9780471699637

3rd edition

Hardcover

Design and Layout of Foodservice Facilities 2002, Wiley, New York, NY

ISBN-13: 9780471292098

2nd edition

Hardcover

Design and Layout of Foodservice Facilities 1988, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442210427

Hardcover

Design and Layout of Foodservice Facilities 1988, Wiley

ISBN-13: 9780471288657

Hardcover