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• Published on: 1962
• Binding: Hardcover

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• Published on: 1900
• Binding: Hardcover

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A complete guide for the entire facility design process?--revised and updated

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 Edition 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.

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• Expanded focus on the front of the house/dining room area
• Updated and revised equipment chapter with new images of the latest equipment
• New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion
• Additional blueprints highlighting design trends
• Revised appendices that include Web references for additional information
• Expanded and updated glossary

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.

• Sales Rank: #359228 in Books
• Published on: 2007-12-04
• Original language: English
• Number of items: 1
• Dimensions: 11.00" h x .70" w x 8.50" l, 2.36 pounds
• Binding: Hardcover
• 368 pages

From the Back Cover

A complete guide for the entire facility design process?——revised and updated

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 Edition 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:

• Expanded focus on the front of the house/dining room area

• Updated and revised equipment chapter with new images of the latest equipment

• New pedagogical features incorporated throughout the text, including key terms, review questions,

• and questions for discussion

• Additional blueprints highlighting design trends

• Revised appendices that include Web references for additional information

• Expanded and updated glossary

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.

About the Author

John C. Birchfield, FFCSI, is founder of Birchfield Foodsystems (now Birchfield Jacobs Foodsystems Inc.), a foodservice and consulting design firm. He was an associate professor of hotel, restaurant, and institutional management at Michigan State University and is past president of the National Association of College and University Food Services (NACUFS) and Foodservice Consultants Society International.Mr. Birchfield has authored numerous articles and two other books on foodservice management, and has been a guest columnist for Food Management magazine.

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0 of 6 people found the following review helpful.
Thank you prompt turn around
By Lori Snider
I am a student [while I have a career and family]. Prompt service is the MOST important thing to me... then the condition. I really appreciate getting my whole order in the 2-4 days as promised. Both were great. I would ordered again and refer to everyone.

7 of 9 people found the following review helpful.
Design and layout of foodservice facilities
By clint ouellette
Great reference book. I have been in the foodservice business for years and I learned a few things from reading this book.

12 of 13 people found the following review helpful.
Very helpful text.
By A Customer
I like the fact that this book discusses how to make the design and layout of a facility function in its favor. As I read it, it continues to remind me that a lot of thought has to be put into the environment of the facility and people within various specialties must be integrated to make everything work smoothly.

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This commentary serves as a companion to the concise practice text entitled Red Tara: An Open Door to Bliss and Ultimate Awareness compiled by His Eminence Chagdud Tulku Rinpoche (1930-2002). The concise practice is based on an extensive Red Tara practice that is part of the Apang Terton cycle of revealed treasures. The commentary is intended to serve as a manual that guides the meditator through the steps of the practice, explaining their meaning and offering instructions. It was written with the authorization and under the direction of Chagdud Rinpoche, who established Red Tara meditation as a main practice in all his dharma centers. Red Tara practice has since become a profound source of spiritual inspiration for thousands of people all over the world.

"These written instructions for the concise Red Tara practice come from my wish that others might gain as much benefit as I have from Tara meditation. My life has been very fortunate, but still, as with all beings caught in samsaric confusion, there have been times of emotional and mental turmoil, times of illness.

In those times, by the compassion of my heart’s lama, Chagdud Tulku Rinpoche, I have had a reliable method to work through obstacles, to find deep levels of comfort not dependent on outer circumstances and to penetrate, if only momentarily, the obscuring cover of my mind’s delusion. This method is Red Tara practice, and since having been given this wish-fulfilling gem, my life has gained rich meaning and focus.

As I wish blessing and full accomplishment of Tara practice for myself, I also wish this for all others. I hope that these instructions help and clarify your practice. The instructions are meant to be used in conjunction with the short Tara practice text published by Padma Publishing. Also, they are not meant to stand on their own, but to supplement oral transmission by a qualified teacher.

• Sales Rank: #1110370 in eBooks
• Published on: 2015-04-12
• Released on: 2015-04-12
• Format: Kindle eBook

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1 of 1 people found the following review helpful.
Very Powerful!
By Thomas Eames
Thanks to Chagdud Tulku and his wife Jane Tromge, this practice and text commentary are available to us! If you are just getting into vajrayana or you are an experienced practitioner this wonderful text will guide you through the Red Tara practice.

0 of 1 people found the following review helpful.
Five Stars
By Lucus Bairn
A-OK.

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Business Communication at Work

• Sales Rank: #4067732 in Books
• Published on: 2007
• Ingredients: Example Ingredients
• Number of items: 1
• Binding: Hardcover
• 522 pages

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1 of 1 people found the following review helpful.
Fifty Shades Trilogy
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Four Stars
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Four Stars
By Amazon Customer
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