| dc.description.abstract | 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. | |
