Instructor's Manual to Accompany Deisgn and Layout of Foodservice Facilities, Third Edition

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...

• Format: Paperback
• Language: English
• ISBN: 0470135050
• ISBN13: 9780470135051
• Release Date: December 2007
• Publisher: Wiley
• Length: 164 Pages
• Weight: 0.88 lbs.
• Dimensions: 0.4" x 8.3" x 10.8"