Design and Layout of Foodservice Facilities
by John C. Birchfield, Raymond T. Sparrowe
Design and Layout of Foodservice Facilities examines the planning and organization of foodservice environments. Written by John C. Birchfield and Raymond T. Sparrowe, this focused resource is suited to readers seeking an introduction to the design and layout considerations associated with foodservice facilities.
About This Book
Design and Layout of Foodservice Facilities focuses on the planning and organization of spaces used for foodservice operations.
Written by John C. Birchfield and Raymond T. Sparrowe, the book addresses the relationship between foodservice functions, facility design, and layout.
It offers a subject-focused resource for readers studying or working with foodservice facilities and their development.
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