Design and equipment for restaurants and foodservice : a management view

dc.contributor.author	Katsigris, Costas
dc.contributor.author	Thomas, Chris
dc.date.issued	2009
dc.identifier.isbn	978-0-471-76248-5
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8924
dc.description	xvii, 603 p. : ill.
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.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Food service management
dc.subject.other	Food service
dc.subject.other	Restaurants
dc.subject.other	Design and construction
dc.title	Design and equipment for restaurants and foodservice : a management view
dc.type	Book
dc.description.version	3rd edition