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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe

By: Birchfield, John C.
Contributor(s): Sparrowe, Raymond T, 1949-.
Publisher: New York : John Wiley, c2003Edition: 2nd ed.Description: xvi, 320 p. : ill. ; 29 cm.ISBN: 0471292095 (hbk.).Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionDDC classification: 647.95068
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.- Appendix 1. : Food service-related professional associations.- Appendix 2. Typical foodservice facility designs Appendix 3. Common foodservice facility symbols.- Index.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.95068 BIR (Browse shelf) 1 Available SHTEx,70002,03,RA 1000809506
Main Collection Taylor's Library-TU
647.95068 BIR (Browse shelf) 1 Available SCAFS,70003,03,RM 1000808010
Graduate Collection Taylor's Library-TU
647.95068 BIR (Browse shelf) 1 Available SHTEx,60001,03,RA 1000802873
Main Collection Taylor's Library-TU
647.95068 BIR (Browse shelf) 1 Available SHTEx,70002,03,RM 1000802872

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.- Appendix 1. : Food service-related professional associations.- Appendix 2. Typical foodservice facility designs Appendix 3. Common foodservice facility symbols.- Index.