Mark as
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.
See on goodreads | librarything
More by Costas Katsigris
Recent activity
Rate this book to see your activity here.
Comments and reviews
Please sign in to leave a comment