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Chris Thomas, Edwin J. Norman, Costas Katsigris
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.
| Publisher | Wiley & Sons, Incorporated, John |
|---|---|
| Search language | english |
| ISBN_13 | 978-1-118-80586-2 primary |
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