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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
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Description  |  Table of Contents  |  Detailed Contents  |  New to This Edition  |  Hallmark Features  |  Supplements
Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. With clear, reader-friendly writing and coverage of the latest equipment and design trends, this resource offers an essential text and a useful professional reference.  

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