Design and Layout of Foodservice Facilities
Design and Layout of Foodservice Facilities
Summary
This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room. New pedagogical features incorporate through the text, including key terms, review questions, and questions for discussion.
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Design and Layout of Foodservice Facilities by John C Birchfield
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.John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International. Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.
| SKU | Unavailable |
| ISBN 13 | 9780471699637 |
| ISBN 10 | 0471699632 |
| Title | Design and Layout of Foodservice Facilities |
| Author | John C Birchfield |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley & Sons Inc |
| Year published | 2007-12-21 |
| Number of pages | 368 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |