Textbook
Architecture/Design
Hardcover, 368 pages
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Design and Layout
of Foodservice Facilities
Third Editiion
©December 2007
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Publisher: John Wiley & Sons, Inc.
Author: John C. Birchfield, John Birchfield, Jr.
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.
$77.00
New to This Edition
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