PDF Download Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition, by Chris Thomas, Edwin J. Norman, Costas Katsigris
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Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition, by Chris Thomas, Edwin J. Norman, Costas Katsigris
PDF Download Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition, by Chris Thomas, Edwin J. Norman, Costas Katsigris
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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 to the equipment—rather than emphasizing either front of the house or back of the house.
- Sales Rank: #459492 in Books
- Brand: Brand: Wiley
- Published on: 2013-09-23
- Original language: English
- Number of items: 1
- Dimensions: 11.10" h x 1.41" w x 8.76" l, 3.10 pounds
- Binding: Hardcover
- 528 pages
- Used Book in Good Condition
Most helpful customer reviews
0 of 0 people found the following review helpful.
Great Book!
By Chef Steven Hodge
Great book for anyone looking to learn what it takes to make your facility run like an high-end import.
0 of 0 people found the following review helpful.
Great info value for your dollar.
By Hugo D. Ley
Great book to get up to speed on restaurant design and equipment, among many other related topics. The book is indeed, very comprehensive in scope, yet very accessible. Its very nice and clear layout and organization aids topic understanding, as well as the nice and informative illustrations included at time of publishing. I really like this book.
0 of 0 people found the following review helpful.
Excellent book. Covers a variety of critical topics for ...
By blondbikernurse
Excellent book. Covers a variety of critical topics for restaurant design. Is great for a novice- not too complicated to understand.
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