Book shows minor use. Cover and Binding have minimal wear, and the pages have only minimal creases. Free State Books. Never settle for less.
From the Publisher
This practical overview of foodservice equipment, layout, and
design covers everything that a foodservice manager needs to know
about the planning, purchasing, and maintenance of foodservice
facilities. Emphasizing the day-to-day aspects of foodservice
management and energy efficiency, it draws on both interviews and
profiles of people working in different areas of the industry-from
chefs, to equipment experts, to newcomers.