|
Textbook
Design and Layout of Foodservice Facilities, 3rd EditionISBN: 978-0-471-69963-7
Hardcover
368 pages
December 2007, ©2008
 |
||||||
- 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
Related Titles
Food Service Operations & Management
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
Resources for
Students
Read an Excerpt
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
