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Design and Layout of Foodservice Facilities

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Most products are manufactured at one location, sold at a second place, and consumed or used at still a third location-not so with the foodservice industry. Today's hotels, restaurants, and institutional food operations accommodate the entire process in a single location. In addition, foodservice professionals face the challenge of serving a ...

Design and Layout of Foodservice Facilities 2007, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780471699637

3rd edition

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Design and Layout of Foodservice Facilities 2002, Wiley, New York, NY

ISBN-13: 9780471292098

2nd edition

Hardcover

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Design and Layout of Foodservice Facilities 1988, Van Nostrand Reinhold Company, New York, NY

ISBN-13: 9780442210427

Hardcover

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Design and Layout of Foodservice Facilities 1988, Wiley

ISBN-13: 9780471288657

Hardcover

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