TY  - BOOK
AU  - Katsigris,Costas
AU  - Thomas,Chris
TI  - Design and equipment for restaurants and foodservice: a management view 
SN  - 0471460060 (cloth)
AV  - TX 911.3.M27 K37P 2006
PY  - 2006///
CY  - Hoboken, N.J.
PB  - John Wiley
KW  - FOOD SERVICE MANAGEMENT
KW  - FOOD SERVICE
KW  - EQUIPMENT AND SUPPLIES
KW  - RESTAURANTS
KW  - DESIGN AND CONSTRUCTION
N1  - 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
ER  -