The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, ...
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The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice , well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features: Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities New coverage of costs associated with restaurant start-up New photographs and diagrams featuring cutting-edge foodservice equipment Guidelines to designing kitchen and storage areas for maximum efficiency Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop Helpful coverage of safety and health-related concerns Expanded coverage of energy conservation Discussion of new types of lighting and HVAC technology With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.
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Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $4.61, good condition, Sold by ThriftBooks-Dallas rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by Wiley.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $4.63, good condition, Sold by Goodwill of Colorado rated 4.0 out of 5 stars, ships from COLORADO SPRINGS, CO, UNITED STATES, published 2005 by Wiley.
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This item is in overall good condition. Covers are intact but may have minor wear including slight curls or bends to corners as well as cosmetic blemishes including stickers. Pages are intact but may have minor highlighting/ writing. Binding is intact; however, spine may have slight wear overall. Minor shelf wear overall. Please note that all items are donated goods and are in used condition. Orders shipped Monday through Friday! Your purchase helps put people to work and learn life skills to reach their full potential. Orders shipped Monday through Friday. Your purchase helps put people to work and learn life skills to reach their full potential. Thank you!
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $4.93, fair condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2008 by John Wiley & Sons.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.00, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Wiley.
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Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.00, good condition, Sold by HPB-Red rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2005 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.00, fair condition, Sold by Bookmans rated 4.0 out of 5 stars, ships from Tucson, AZ, UNITED STATES, published 2008 by Wiley.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.71, good condition, Sold by ThriftBooks-Atlanta rated 5.0 out of 5 stars, ships from Brownstown, MI, UNITED STATES, published 1999 by Wiley.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.71, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1999 by Wiley.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.71, good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1999 by Wiley.
Add this copy of Design and Equipment for Restaurants and Foodservice: a to cart. $5.71, fair condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 1999 by Wiley.
