Design and Equipment for Restaurants and Foodservice A Management View

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Design and Equipment for Restaurants and Foodservice A Management View

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.

Statement of Responsibility

Author(s)

Thomas, Chris - Personal Name
Norman, Edwin J - Personal Name
Katsigris, Costas - Personal Name

Edition

4th

Call Number

647.95068 Tho d

ISBN/ISSN

9781118297742

Subject(s)

Food Service
Restourant Design

Classification

647.95068

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2014

Publishing Place

New Jersey

Collation

515p

Specific Detail Info

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