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Design and Equipment for Restaurants and Foodservice: A Management View, 2nd Edition
Costas Katsigris,
El Centro College
Chris Thomas
ISBN: 978-0-471-46006-0
©2006
576 pages
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New to This Edition
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- 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 photos and diagrams featuring cutting edge foodservice equipment
- New coverage of the unique design challenges associated with outdoor dining and display kitchens
- Extensive new information about energy efficiency, the impact of deregulation, alternative power sources, and planning for emergency power outages
- Discussion of new types of lighting and HVAC technology
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