Design and equipment for restaurants and foodservice
Design and equipment for restaurants and foodservice1999
a management view
About this book
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.
Details
- First published
- 1999
- OL Work ID
- OL1980413W
Subjects
Food serviceEquipment and suppliesRestaurantsFood service managementDesign and constructionTECHNOLOGY & ENGINEERING / Food ScienceKitchensRestaurants, design and constructionFood industry and tradeRestaurant managementFood service--equipment and suppliesRestaurants--design and constructionTx911.3.m27 k395 2014647.95068Tec012000