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Design and layout of foodservice facilities / John C. Birchfield

By: Birchfield, John C [author]Material type: Text

TextPublication details: New Jersey : J. Wiley, c2008Edition: Third editionDescription: xv, 343 pages : illustrations ; 28 cmISBN: 9780471699637Subject(s): FOOD SERVICE MANAGEMENT | FOOD SERVICE -- EQUIPMENT AND SUPPLIES | RESTAURANTS -- DESIGN AND CONSTRUCTIONLOC classification: TX 911.3.M27 .B57 2008

Contents:

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

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Item type	Current library	Home library	Collection	Shelving location	Call number	Copy number	Status	Date due	Barcode
Books	LRC - Main	National University - Manila	Hospitality Management	General Circulation	GC TX 911.3.M27 .B57 2008 (Browse shelf (Opens below))	c.1	Available		NULIB000005774

Includes index.

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

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