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, andconstructionin 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.