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 perishable product to an ever-changing multitude of people. That is what makes this industry so complex, and the need for highly specialized equipment and dedicated, hardworking people ...

Design and Layout of Foodservice Facilities 2007, Wiley, Hoboken, NJ

ISBN-13: 9780471699637

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

ISBN-13: 9780471292098

2nd edition

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Design and Layout of Foodservice Facilities 1988, Wiley

ISBN-13: 9780471288657

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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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