[PDF.86wi] Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

[PDF.ld96] Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

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 | #744434 in Books |  Wiley |  2013-09-23 | Original language:English | PDF # 1 |  11.10 x1.41 x8.76l,3.10 | File type: PDF | 528 pages

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||0 of 0 people found the following review helpful.| Great Book!|By Chef Steven Hodge|Great book for anyone looking to learn what it takes to make your facility run like an high-end import.|0 of 0 people found the following review helpful.| Great info value for your dollar.|By Hugo D. Ley|Great book to get up to speed on restaurant design and equipment, among many other related t

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 equip...

You easily download any file type for your device.Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition   |  Chris Thomas, Edwin J. Norman, Costas Katsigris. A good, fresh read, highly recommended.

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