Design and equipment for restaurants and foodservice
Subtitle: a management view
By: Costas Katsigris, Chris Thomas.
Contributors: Thomas, Chris.
Publisher: Wiley
Published: 1999
Place of publication: New York
Language: eng
Number of pages: 510
Subjects: Food service management.; Food service -- Equipment and supplies.; Restaurants -- Design and construction.
Description: In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere.
Notes: Includes index.