Design and Equipment for Restaurants and Foodservice : Aa Management View / Chris Thomas, Edwin J. Norman, Costas Katsigris.
Material type:
TextPublisher: Hoboken : Wiley, 2014Copyright date: ©2014Edition: Fourth editionDescription: ix, 515 pages : illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781118297742 (hardback)Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and construction | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 647.95068 LOC classification: TX911.3.M27 | K395 2014Other classification: TEC012000 Summary: "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 equipment--rather than emphasizing either front of the house or back of the house"-- Provided by publisher.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Short Loan
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Karen | TX911.3.M27 K395 2014 (Browse shelf(Opens below)) | 1 | Available | 2022-0165 |
Includes index.
"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 equipment--rather than emphasizing either front of the house or back of the house"-- Provided by publisher.
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