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Description
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Design and Equipment for Restaurants and Foodservice, Second Edition is a revision of the well-known text that focuses on designing and equipping restaurants and foodservice facilities. This text demystifies the decisions a new restaurateur or foodservice manager will be faced with, such as where to put a laundry room, how many place settings should be ordered, how to lower utility bills, how to buy a walk-in cooler and how big it should be, how to create a pleasing tabletop presentation – even how the air conditioning systems and water heaters work. The focus is on useful, updated information about equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade. This revision reflects the latest trends in design and the newest equipment technologies.
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