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Description - Design and Equipment for Restaurants and Foodservice by Chris Thomas

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. This book is comprehensive in nature and focuses on the whole facility with more attention to the equipment rather than emphasizing either front of the house or back of the house.

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Book Details

ISBN: 9781118297742
ISBN-10: 1118297741
Format: Hardback
(280mm x 222mm x 34mm)
Pages: 528
Imprint: John Wiley & Sons Inc
Publisher: John Wiley & Sons Inc
Publish Date: 23-Sep-2013
Country of Publication: United States

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