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Design and equipment for restaurants and foodservice : a management view
Publication details: Hoboken : Wiley, 2014. Edition: Fourth editionDescription: 515 pISBN:- 9781118297742
- Design and equipment for restaurants and foodservice
- TX911.3 .N786
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds |
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หนังสือ
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PIM Creative Learning Space Chaengwattana | หนังสือภาษาอังกฤษ | English Book Shelves | TX911.3 .N786 2014 (Browse shelf(Opens below)) | Available | 32550000300663 |
Total holds: 0
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| TX911.3.M45 .M384 c2009 Fundamentals of menu planning / | TX911.3.M45 .T73F 2018 Foundations of menu planning / | TX911.3.M45 .T73F 2018 Foundations of menu planning / | TX911.3 .N786 2014 Design and equipment for restaurants and foodservice : a management view | TX911.3.P4 N534 c2007 Human resource management for the hospitality and tourism industries / | TX911.3 .R489 c2013 Foodservice management fundamentals / | TX911.3 .R489 c2013 Study guide to accompany Foodservice management fundamentals / |
"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--
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