Birchfield:

Design and Layout of Foodservice Facilities, 3rd Edition

Instructor Companion Site

Table Of Contents

Preface :

Acknowledgments :

About the Author :

Chapter 1: Preliminary Planning

Chapter 2: Foodservice Design

Chapter 3: The Principles of Design

Chapter 4: Space Analysis

Chapter 5: Equipment Layout

Chapter 6: Foodservice Equipment, Part I

Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment

Chapter 8: Foodservice Facilities Engineering and Architecture

Appendix 1: List of Associations and Industry Links

Appendix 2: Typical Foodservice Facility Designs

Appendix 3: Common Foodservice Design Symbols

Appendix 4: Sample Documents

Foodservice Equipment Glossary :

Bibliography :

Index :

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