Design and Layout of Foodservice Facilities

JOHN C. BIRCHFIELD, FFCSI, is founder of Birchfield Foodsystems in Annapolis, Maryland, and was an associate professor of Hotel, Restaurant, and Institutional Management at Michigan State University. RAYMOND T. SPARROWE, PhD, is a faculty member at the John M. Olin School of Business at Washington University in St. Louis, Missouri, and has more than fifteen years' experience as a foodservice design and management consultant.

Preface.Acknowledgments.About the Authors.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: Foodservice-Related Professional Associations.Appendix 2: Typical Foodservice Facility Designs.Appendix 3: Common Foodservice Facility Design Symbols.Appendix 4: Sample Documents.Foodservice Equipment Glossary.Bibliography.Index.