Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Chris Thomas

Book Overview

The crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals. Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range'. . . Ask any...

• Format: Hardcover
• Language: English
• ISBN: 0471090689
• ISBN13: 9780471090687
• Release Date: March 1999
• Publisher: Wiley
• Length: 528 Pages
• Weight: 3.35 lbs.
• Dimensions: 1.2" x 8.7" x 11.2"