This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and mai

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procur

Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initia

An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and ret

The food service industry encompasses any establishment that serves food to people outside their home. This includes restaurants, carryout operations, cafeteria