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This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
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- PublisherPearson
- Publication date1999
- ISBN 10 0130964468
- ISBN 13 9780130964465
- BindingPaperback
- Edition number4
- Number of pages532
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Foodservice Planning Layout, Design, and Equipment
Published by
Prentice Hall PTR
(1999)
ISBN 10: 0130964468
ISBN 13: 9780130964465
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