Origin: United Kingdom
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Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition (in English)
Chris Thomas
Synopsis "Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition (in English)"
Design And Equipment For Restaurants And Foodservice: A Management View, 4Th Edition 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. The Updated Focus Of The Book Is On How To Select And Work With The Team Members Needed To Bring A Project To Successful Completion. A Great Amount Of Detail Can Be Found In The Chapters About Utilities And Appliances, Giving Readers A Basic, Working Knowledge Of These Topics. As A Result, Readers Should Be Able To Ask Pertinent Questions, Make Better Decisions, And Even Troubleshoot As Their Foodservice Operation Takes Shape. This Book Is An Alternative To Birchfield`S Design And Layout Of Foodservice Facilities, In That It Is More 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
