Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition by Chris Thomas
English | Oct 6, 2008 | ISBN: 0471762482 | 603 Pages | PDF | 11 MB
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. 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.