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Design and Layout of Foodservice Facilities Hardcover – December 4, 2007

ISBN-13: 978-0471699637 ISBN-10: 0471699632 Edition: 3rd

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Product Details

  • Hardcover: 368 pages
  • Publisher: John Wiley and Sons; 3rd edition (December 4, 2007)
  • Language: English
  • ISBN-10: 0471699632
  • ISBN-13: 978-0471699637
  • Product Dimensions: 8.7 x 1 x 11.3 inches
  • Shipping Weight: 2.3 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #165,432 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

A complete guide for the entire facility designprocess?——revised and updated

In today's fast-moving business climate, the foodserviceprofessional will likely be involved in several facility designprojects over his or her career. Design and Layout of FoodserviceFacilities, Third Edition provides a comprehensive reference forevery step of the process, from getting the initial concept rightto the planning, analysis, design, permitting, andconstruction—–in short, everything needed to get toopening day of the new establishment! Packed with valuabledrawings, photographs, and charts, this essential guide covers thenuts-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 thelatest 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 additionalinformation

  • Expanded and updated glossary

Design and Layout of Foodservice Facilities, Third Edition is aninvaluable resource for students of foodservice management as wellas professionals involved in foodservice design projects.

About the Author

John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International.Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.


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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Douglas A. Farber on September 10, 2005
Format: Hardcover
As a professional health facilities planner, I was in need of a definative reference on planning institutional kitchens and cafeterias. This book is particularly informative and exceeded my expectations.
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11 of 12 people found the following review helpful By A Customer on October 10, 2002
Format: Hardcover
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.
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7 of 8 people found the following review helpful By Amazon Customer on February 13, 2008
Format: Hardcover
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.
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1 of 1 people found the following review helpful By kermit on December 16, 2013
Format: Hardcover Verified Purchase
Why I am rating it a 5 star ...all I can say is read it...wow really good !! Not much more to say.
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