Foodservice Planning: Layout, Design, and Equipment (4th Edition)
by Margaret E. Terrell, Barbara A. Almanza, Lendal H. Kotschevar
Foodservice Planning: Layout, Design, and Equipment offers a structured introduction to the essential components of foodservice planning. This fourth edition brings together layout, design, and equipment considerations in one reference, making it useful for students, educators, and professionals in foodservice and hospitality.
About This Book
Foodservice Planning: Layout, Design, and Equipment presents a focused treatment of the core considerations involved in planning foodservice operations.
The book addresses layout, design, and equipment as connected elements of foodservice planning.
This fourth edition is suited to students, educators, and professionals seeking a structured reference on foodservice facilities and their development.
Written by Margaret E. Terrell, Barbara A. Almanza, and Lendal H. Kotschevar, the book provides an academic foundation for examining foodservice planning decisions.
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