Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people ...
Read More
Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people so essential. Design and Layout of Foodservice Facilities offers owners, managers, and other decision makers in foodservice operations an extensive reference manual for the entire foodservice process - from the development of a new food idea or concept, through the processes of planning, financing, design, and construction, to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential foodservice guide takes you through decision-making processes concerning menu development, marketing, management, money, and methods of execution.You will find the advice you need to make your establishment a success and keep it successful. Renowned foodservice professional John C. Birchfield thoroughly covers: scope and complexity of the foodservice projectconcept developments for hotels, restaurants, and institutionsfeasibility studiesthe role of each member of the foodservice planning teamchronology of events involved in planning a foodservice projectlayout of efficient foodservice areasA standard format for writing specifications will give you a clearer understanding when reading and interpreting contracts. This instructive tool also offers a general description of the primary spaces of a foodservice facility and how those spaces work in harmony with other areas to achieve a higher level of efficiency. You will gain insight into the uses of each major piece of equipment, advice on how to determine the proper size and capacity to fit a particular food operation, and even recommendations for energy-efficient foodservice equipment. Design and Layout of Foodservice Facilities is the single sourcebook you need to make your foodservice establishment a successful one
Read Less
Add this copy of Design and Layout of Foodservice Facilities to cart. $82.29, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2002 by Wiley.
Add this copy of Design and Layout of Foodservice Facilities 3ed (Hb to cart. $107.07, new condition, Sold by Books International rated 4.0 out of 5 stars, ships from Toronto, ON, CANADA, published 2007 by Wiley.
Add this copy of Design and Layout of Foodservice Facilities to cart. $176.45, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2002 by John Wiley & Sons Inc.
Add this copy of Design and Layout of Foodservice Facilities to cart. $179.75, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2007 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Sewn binding. Paper over boards. 368 p. Contains: Unspecified, Illustrations, black & white, Tables, black & white. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Design and Layout of Foodservice Facilities to cart. $179.76, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2007 by John Wiley and Sons.
Add this copy of Design and Layout of Foodservice Facilities to cart. $195.73, new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2007 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Sewn binding. Paper over boards. 368 p. Contains: Unspecified, Illustrations, black & white, Tables, black & white. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Design and Layout of Foodservice Facilities to cart. $221.71, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2007 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room. New pedagogical features incorporate through the text, including key terms, review questions, and questions for discussion. Num Pages: 368 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 284 x 215 x 23. Weight in Grams: 1090. 2007. 3rd. Hardcover.....We ship daily from our Bookshop.
