The foodservice industry gets more competitive every day. As aresult, initial planning is extremely important and has become akey factor in determining the success or failure of an operation.This fully updated edition of the best-selling text on foodservicefacilities planning shows students how to create a facility thatblends the most efficient work environment with an ambience thatwill attract more customers. Students will find all-new informationon how to-- cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservicelayouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will developexpertise in all aspects of foodservice facilities planning, fromprospectus to finished facility. The author provides sample layoutsof award-winning floor plans from which effective designs can bemodeled. Students will also find practical exercises that helpprepare them for common problems that may arise while planningtheir own operation. They will also learn how to organize data tobegin planning, how to develop feasibility studies, how to fullyequip and operate their own facility, and most important, how tomake their facility achieve maximum productivity and profits.Whether you are a student just learning the business, a foodserviceplanner, consultant, or decision maker in the industry, thispractical reference book can make you an indispensable member ofthe foodservice facility planning team. An ideal classroom tool forstudents interested in careers in the foodservice industry,Foodservice Facilities Planning can also offer firm guidance toveteran foodservice planners, consultants, and decision makers.