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This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and mai
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Type: BOOK - Published: 2007-12-04 - Publisher: John Wiley and Sons
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initia
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Type: BOOK - Published: 2010-02-02 - Publisher: John Wiley & Sons
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and ret
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Pages: 576
Pages: 576
Type: BOOK - Published: 1985 - Publisher: Simon & Schuster Books For Young Readers
