Title: Design and equipment for restaurants and foodservice
Subtitle: a management view
First published: 1999
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.
Subjects: Food service, Equipment and supplies, Restaurants, Food service management, Design and construction, TECHNOLOGY & ENGINEERING / Food Science, Kitchens, Restaurants, design and construction, Food industry and trade, Restaurant management, Food service--equipment and supplies, Restaurants--design and construction, Tx911.3.m27 k395 2014, 647.95068, Tec012000