Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Chris Thomas

Book Overview

This text 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. This book is comprehensive in nature and focuses on the whole facility--with more attention...

• Format: Hardcover
• Language: English
• ISBN: 1118297741
• ISBN13: 9781118297742
• Release Date: September 2013
• Publisher: Wiley
• Length: 528 Pages
• Weight: 4.00 lbs.
• Dimensions: 1.3" x 8.5" x 10.9"