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Foodservice Facilities Book from C.H.I.P.S.

Design and Layout of Foodservice Facilities
Third edition
by John Birchfield

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 and engineering.

Contents

  1. Preliminary Planning
  2. Foodservice Design
  3. The Principles of Design
  4. Space Analysis
  5. Equipment Layout
  6. Foodservice Equipment, Part I
  7. Foodservice Equipment, Part II: Manufactured Equipment
  8. Foodservice Facilities Engineering and Architecture

Appendices

  • List of Associations and Industry Links
  • Typical Foodservice Facility Designs
  • Common Foodservice Design Symbols
  • Sample Documents

Foodservice Equipment Glossary
Index

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Design and Layout of Foodservice Facilities
Third edition
by John Birchfield

2008 • 343 pages • $95.95 + shipping
Texas residents please add 6.75 % sales tax

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