Design and Equipment for Restaurants and Foodservice, Fourth Edition: A Management View by Chris Thomas and Edwin J. Norman and Costas Katsigris

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  • ISBN 10 1118297741
  • ISBN 13 9781118297742
  • Published Sep 23 2013
  • Format Hardcover
  • Page Count 528
  • Language English
  • Edition 4th
  • Countries United States
  • Publisher Wiley

Publishers Text

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.

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