An edition of Design and equipment for restaurants and foodservice: a management view
(1999)
Design and equipment for restaurants and foodservice
a management view
3rd ed.
by Costas Katsigris and Chris Thomas
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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 3 featured editions. View all 11 editions?
| Edition | Availability |
|---|---|
1
Design and equipment for restaurants and foodservice: a management view
2009, J. Wiley
in English
- 3rd ed.
0471762482 9780471762485
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2
Design and equipment for restaurants and foodservice: a management view
2006, John Wiley
in English
- 2nd ed.
0471460060 9780471460060
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3
Design and equipment for restaurants and foodservice: a management view
1999, Wiley
in English
0471090689 9780471090687
|
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Book Details
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Includes index.
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| July 16, 2024 | Edited by MARC Bot | import existing book |
| December 20, 2023 | Edited by ImportBot | import existing book |
| October 18, 2022 | Edited by ImportBot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| December 9, 2009 | Created by WorkBot | add works page |