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Design and equipment for restaurants and foodservice

Costas Katsigris, Chris Thomas · 1999

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About the book

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.

Book details

Year
1999
Language
English
Publisher
J. Wiley
Editions
9
Pages
603
ISBN
9780471762485

Data source: Wikidata

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