Design and equipment for restaurants and foodservice

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.

שנה

1999

שפה

English

הוצאה

J. Wiley

מהדורות

9

עמודים

603

ISBN

9780471762485

מקור הנתונים: Wikidata