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

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

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.
Country USA
Binding Kindle Edition
Edition 4th
EISBN 9781118806074
Format Kindle eBook
Label Wiley
Manufacturer Wiley
NumberOfPages 528
PublicationDate 2013-09-16
Publisher Wiley
ReleaseDate 2014-02-04
Studio Wiley

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