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Design and Equipment for Restaurants and Foodservice: A Management View
Posted on 2010-04-14
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Author: Costas Katsigris, Chris Thomas
Publisher: Wiley (2008) Binding: Hardcover, 624 pages pricer: ISBN-10: 0471762482 editorialreviews The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features:
Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
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 | Science/Engineering Design and Equipment for Restaurants and Foodservice: A Management View (RePost) Costas Katsigris and Chris Thomas, "Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition"John Wiley and Sons Inc. | October 2008 | ISBN: 0471762482 | PDF | 624 pages | English | 9 MBThe New Edition of a Favor ... |
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