Design and equipment for restaurants and foodservice

Design and equipment for restaurants and foodservice

a management view

by Costas Katsigris, Chris Thomas

1999
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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.

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