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. * New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities. * The authors have academic and practical industry experience in foodservice facilities design.This extensively updated edition presents: * Thorough coverage of the planning, feasibility, and concept development steps that are a prelude to a successful design project * A focused presentation of the roles and responsibilities of each ...
|Title||:||Design and Layout of Foodservice Facilities|
|Author||:||John C. Birchfield, Raymond T. Sparrowe|
|Publisher||:||Wiley - 2002-09-10|