Design and Layout of Foodservice Facilities 3rd Edition is an extensive reference manual for the entire foodservice development process, from the initial food concept through the steps of planning, financing, design, 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 and equipment selections, as well as architecture and engineering.
Hardcover.
