Design and Layout of Foodservice Facilities
Design and Layout of Foodservice Facilities offers a focused introduction to the planning and organization of foodservice environments. Written by John C. Birchfield, it provides a useful resource for readers studying facility design, foodservice operations, and the relationship between layout and effective service.
About This Book
Design and Layout of Foodservice Facilities focuses on the planning and arrangement of spaces used for foodservice operations.
John C. Birchfield presents a subject-centered resource for readers interested in how foodservice facilities are designed and organized.
The book is suited to those studying foodservice, facility planning, or related design and management topics.
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