Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
Material type:
TextPublication details: Hoboken, N.J. : John Wiley, 2006Edition: 2nd edDescription: xvi, 560 p. : illISBN: - 0471460060 (cloth)
- TX 911.3.M27 K37P 2006
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
General Book
|
SPU Library, Bangkok (Main Campus) | General Books (ENGLISH) | Floor 4: General Shelves (ENGLISH): N, Q-T | TX 911.3.M27 K37P 2006 (Browse shelf(Opens below)) | Available | F055301 |
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
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