This book focuses on the design and layout of the foodservice facility, paying special attention to the front of the house, and the dining room.

Preface Acknowledgments About the Author

Chapter 1 Preliminary Planning

Chapter 2 Foodservice Design

Chapter 3 The Principles of Design

Chapter 4 Space Analysis

Chapter 5 Equipment Layout

Chapter 6 Foodservice Equipment, Part I

Chapter 7 Foodservice Equipment, Part II: Manufactured Equipment

Chapter 8 Foodservice Facilities Engineering and Architecture

Appendix 1: List of Associations and Industry Links

Appendix 2: Typical Foodservice Facility Designs

Appendix 3: Common Foodservice Design Symbols

Appendix 4: Sample Documents Foodservice Equipment

Glossary

Bibliography

Index