Design and equipment for restaurants and foodservice

Description:

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.

subjects: Food service,  Equipment and supplies,  Restaurants,  Food service management,  Design and construction,  TECHNOLOGY & ENGINEERING / Food Science,  Kitchens,  Restaurants, design and construction,  Food industry and trade,  Restaurant management,  Food service--equipment and supplies,  Restaurants--design and construction,  Tx911.3.m27 k395 2014,  647.95068,  Tec012000