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

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

Label
Design and layout of foodservice facilities
Title
Design and layout of foodservice facilities
Statement of responsibility
John C. Birchfield, Raymond T. Sparrowe
Creator
Contributor
Subject
Language
eng
Summary
"Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--Jacket
Cataloging source
DLC
http://library.link/vocab/creatorName
Birchfield, John C
Illustrations
illustrations
Index
index present
LC call number
TX911.3.M27
LC item number
B57 2003
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1949-
http://library.link/vocab/relatedWorkOrContributorName
Sparrowe, Raymond T.
http://library.link/vocab/subjectName
  • Food service management
  • Food service
  • Restaurants
  • Food service
  • Food service management
  • Restaurants
  • Keukens
  • Keukengerei
  • Apparatuur
  • Facility management
Label
Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 305-312) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preface -- Acknowledgments -- About the authors -- Chapter 1: Preliminary planning -- Chapter 2: Foodservice design -- Chapter 3: The principles of design -- Chapter 4: Space analysis -- Chapter 5: Equipment layout -- Chapter 6: Foodservice equipment, part I -- Chapter 7: Foodservice equipment, part II: manufactured equipment -- Chapter 8: Foodservice facilities engineering and architecture -- Appendix 1: Foodservice-related professional associations -- Appendix 2: Typical foodservice facility designs -- Appendix 3: Common foodservice facility design symbols -- Appendix 4: Sample documents -- Foodservice equipment glossary -- Bibliography -- Index
Dimensions
29 cm
Edition
2nd ed.
Extent
xvi, 320 pages
Isbn
9780471292098
Lccn
2002000628
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)48837639
  • (OCoLC)ocm48837639
Label
Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe
Publication
Bibliography note
Includes bibliographical references (p. 305-312) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Preface -- Acknowledgments -- About the authors -- Chapter 1: Preliminary planning -- Chapter 2: Foodservice design -- Chapter 3: The principles of design -- Chapter 4: Space analysis -- Chapter 5: Equipment layout -- Chapter 6: Foodservice equipment, part I -- Chapter 7: Foodservice equipment, part II: manufactured equipment -- Chapter 8: Foodservice facilities engineering and architecture -- Appendix 1: Foodservice-related professional associations -- Appendix 2: Typical foodservice facility designs -- Appendix 3: Common foodservice facility design symbols -- Appendix 4: Sample documents -- Foodservice equipment glossary -- Bibliography -- Index
Dimensions
29 cm
Edition
2nd ed.
Extent
xvi, 320 pages
Isbn
9780471292098
Lccn
2002000628
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
  • (OCoLC)48837639
  • (OCoLC)ocm48837639

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