Biochemistry | Nutrition and Diagnosis-Related Care | Advanced Nutrition and Human Metabolism | Nutrition Therapy and Pathophysiology | Restaurant Planning, Design, and Construction | Design and Equipment for Restaurants and Foodservice | Design and Equipment for Restaurants and Foodservice | Restaurant & Bar Design | Successful Restaurant Design
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
- Expanded focus on the front of the house/dining room area
- Updated and revised equipment chapter with new images of the latest equipment
- New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion
- Additional blueprints highlighting design trends
- Revised appendices that include Web references for additional information
- Expanded and updated glossary
Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
About: This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act.
This edition also contains First Time Stranded Knitting: Step-by-step Basics Plus 2 Projects
About: Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry.
This edition also contains Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island, Treasure Island
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