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Textbook
Foodservice Facilities Planning, 3rd EditionISBN: 978-0-471-29063-6
Hardcover
424 pages
January 1991, ©1997
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Introduction to Foodservice Facilities Planning.
The Planning Process.
The Planning Team.
Preparing the Prospectus.
The Feasibility Study.
Functional Planning.
Planning the Atmosphere.
Workplace Design.
Equipment Requirements.
Equipment Selection and Design.
Equipment and Facility Maintenance.
Space Requirements.
Layout of Facilities.
Evaluating Foodservice Layouts.
Sample Foodservice Layouts.
A Glossary of Foodservice Equipment Terms.
Appendices.
Index.
The Planning Process.
The Planning Team.
Preparing the Prospectus.
The Feasibility Study.
Functional Planning.
Planning the Atmosphere.
Workplace Design.
Equipment Requirements.
Equipment Selection and Design.
Equipment and Facility Maintenance.
Space Requirements.
Layout of Facilities.
Evaluating Foodservice Layouts.
Sample Foodservice Layouts.
A Glossary of Foodservice Equipment Terms.
Appendices.
Index.
Related Titles
Food Service Operations & Management
Resources for
Instructors
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