Design and Equipment for Restaurants and Foodservice: A Management View
Language: English
Published by John Wiley and Sons Ltd, 2008
- Hardcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
AbeBooks seller since December 20, 2007
Condition: Used - Very good
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Add to basketItem description from seller
The New Edition of a Favorite Resource! From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole.
Seller Inventory # 00109367749
- Title
- Design and Equipment for Restaurants and Foodservice: A Management View
- Author
- Costas Katsigris
- Publisher
- John Wiley and Sons Ltd
- Publication year
- 2008
- Condition
- Very Good
- Binding
- Hardback
- Language
- English
- ISBN 10
- 0471762482
- ISBN 13
- 9780471762485
- Edition
- 3rd Edition
From the decor that helps define the customer′s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well–designed foodservice facility blends many different elements into a functional and pleasing whole. Decision–makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.
Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go–to guide"encompasses everything from creating a restaurant concept to maintaining a commercial–grade oven, and is unique in its attention to both the front and back of the house.
Revised and updated with the latest foodservice industry trends, this new Third Edition features:
- New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
- New information on technology use in foodservice
- Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook–chill methods for quality control
- Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
- The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act
"Synopsis" may belong to another edition of this title.
About the Author
Chris THomas is a professional writer who specializes in food– and wine–related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off–Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.
"About the title" may belong to another edition of this title.
World of Books (was SecondSale)
Montgomery, IL, U.S.A.
AbeBooks seller since December 20, 2007
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