Birchfield:

Design and Layout of Foodservice Facilities, 3rd Edition

Student Companion Site

Table Of Contents

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

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