Foodservice Planning: Layout, Design, and Equipment by Margaret E. Terrell and Lendal H. Kotschevar and Barbara A. Almanza

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  • ISBN 10 0130964468
  • ISBN 13 9780130964465
  • Published Jun 23 1999
  • Format Hardcover
  • Page Count 532
  • Language English
  • Edition 4th Revised edition
  • Countries United States
  • Publisher Pearson Education (US)
  • Imprint Prentice Hall

Publishers Text

For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses. This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.

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