Design and Equipment for Restaurants and Foodservice A Management View

Design and Equipment for Restaurants and Foodservice A Management View Thomas, Chris Primary Author Norman, Edwin J Primary Author Katsigris, Costas Primary Author mixed material bibliography New Jersey Wiley 2014 monographic 4th en English 515p 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. Restourant Design Food Service 647.950689781118297742 Podomoro University Digital Library 647.95068 Tho d 2016.08.1200 My Library 647.95068 Tho d Design_and_equipment_for_restourant.jpg.jpg 967 2016-08-08 11:24:28 2018-02-13 15:31:34 machine generated