You might also like

More about Design and Equipment for Restaurants and Foodservice - A Management View, Fourth Edition

• Book details
• Synopsis
• Trending among others

You get 403 loyalty points

Book synopsis

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house.

Book details

Book category Books in English Technology, engineering, agriculture Other technologies & applied sciences Other vocational technologies & trades

• Full title: Design and Equipment for Restaurants and Foodservice - A Management View, Fourth Edition
• Author: Chris Thomas, Edwin J. Norman, Costas Katsigris
• Language: English
• Binding: Hardback
• Number of pages: 528
• EAN: 9781118297742
• ISBN: 1118297741
• ID: 04950435
• Publisher: John Wiley & Sons Inc
• Weight: 1412 g
• Dimensions: 221 × 279 × 32 mm
• Date of publishing: 07. March 2014

Trending among others

---

---

---