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In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction-in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
This Third Edition features:
Design and Layout of Foodservice facilities, Third edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
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