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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.
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Previews available in: English
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, Tec012000Showing 4 featured editions. View all 11 editions?
Edition | Availability |
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1
Design and equipment for restaurants and foodservice: a management view
2009, J. Wiley
in English
- 3rd ed.
0471762482 9780471762485
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WorldCat
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2
Design and Equipment for Restaurants and Foodservice: A Management View
2008, Wiley & Sons, Incorporated, John
in English
0470440821 9780470440827
|
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Libraries near you:
WorldCat
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3
Design and equipment for restaurants and foodservice: a management view
2006, John Wiley
in English
- 2nd ed.
0471460060 9780471460060
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4
Design and equipment for restaurants and foodservice: a management view
1999, Wiley
in English
0471090689 9780471090687
|
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Libraries near you:
WorldCat
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October 18, 2022 | Created by ImportBot | Imported from Better World Books record |