Design and equipment for restaurants and foodservice : a management view /
Katsigris, Costas.
Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas. - 2nd ed. - Hoboken, N.J. : John Wiley, 2006 - xvi, 560 p. : ill
Includes index.
Chapter 1 : Economics of site selection--Chapter 2 : Restaurant atmosphere and design--Chapter 3 : Principles of kitchen design--Chapter 4 : Space allocation--Chapter 5 : Electricity and energy management--Chapter 6 : Gas, steam, and water--Chapter 7 : Design and environment--Chapter 8 : Safety and sanitation--Chapter 9 : Buying and installing foodservice equipment--Chapter 10 : Storage equipment : dry and refrigerated
0471460060 (cloth) 2915 Bht
FOOD SERVICE MANAGEMENT.
FOOD SERVICE--EQUIPMENT AND SUPPLIES.
RESTAURANTS--DESIGN AND CONSTRUCTION.
TX 911.3.M27 / K37P 2006
Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas. - 2nd ed. - Hoboken, N.J. : John Wiley, 2006 - xvi, 560 p. : ill
Includes index.
Chapter 1 : Economics of site selection--Chapter 2 : Restaurant atmosphere and design--Chapter 3 : Principles of kitchen design--Chapter 4 : Space allocation--Chapter 5 : Electricity and energy management--Chapter 6 : Gas, steam, and water--Chapter 7 : Design and environment--Chapter 8 : Safety and sanitation--Chapter 9 : Buying and installing foodservice equipment--Chapter 10 : Storage equipment : dry and refrigerated
0471460060 (cloth) 2915 Bht
FOOD SERVICE MANAGEMENT.
FOOD SERVICE--EQUIPMENT AND SUPPLIES.
RESTAURANTS--DESIGN AND CONSTRUCTION.
TX 911.3.M27 / K37P 2006