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Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
Costas Katsigris, Director Emeritus, Food and Hospitality Services Programs, El Centro College, Dallas, Texas
Chris Thomas, Professional Writer, Seattle, Washington 
ISBN: 978-0-471-76248-5
©2009
624 pages
INSTRUCTORS
STUDENTS
TITLE INFORMATION
Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Sample Chapters  |  Supplements
Hallmark Features
  • The chapters are organized roughly according to the steps one would take to open a restaurant, or foodservice business
  • Coverage of the latest equipment and design trends
  • Clear, student-friendly writing style
  • Interesting highlights, lists, and short features to augment the points made in the text, in boxes throughout the chapters, and organized into five categories:
  1. The Dining Experience
  2. Budgeting and planning
  3. In the Kitchen
  4. Building and Grounds
  5. Foodservice Equipment
  • Instructors Manual
 

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