Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe
By: Birchfield, John C.
Contributor(s): Sparrowe, Raymond T.
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: 647.95068Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7 |
647.95068 BIR (Browse shelf) | 1 | Available | SHTEx,70002,03,RA | 5000035645 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7 |
647.95068 BIR (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000035665 | |
Graduate Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7 |
647.95068 BIR (Browse shelf) | 1 | Available | SHTEx,60001,03,RA | 5000035655 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7 |
647.95068 BIR (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | 5000035651 |
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.