Design and Equipment for Restaurants and Foodservice: a Management View

Cover may not be exactly as depicted

Design and Equipment for Restaurants and Foodservice: a Management View

by Costas Katsigris

Used & Rare price

SPECIAL SHIPPING CONSIDERATIONS FOR USED & RARE ITEMS.

Please see the special considerations for shipping Used & Rare items, including extended delivery times, possible import duties & taxes.

Delivered in 3-5 weeks

Format: Hardcover

Publisher: Wiley

Condition:

The following ISBNs are associated with this title:

ISBN - 10: 0471460060

ISBN - 13: 9780471460060

Seller Comments:

Book has a small amount of wear visible on the binding, cover, pages. Selection as wide as the Mississippi.

From the Publisher

The definitive guide to foodservice equipment and design-from inception to completion

Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you''re not paying attention to the hundreds of details involved in running a successful facility, you''ll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.

In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.

Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:

  • Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
  • New coverage of costs associated with restaurant start-up
  • New photographs and diagrams featuring cutting-edge foodservice equipment
  • Guidelines to designing kitchen and storage areas for maximum efficiency
  • Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
  • Helpful coverage of safety and health-related concerns
  • Expanded coverage of energy conservation
  • Discussion of new types of lighting and HVAC technology With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

Used books: 2 more copies of this item are available

Design and Equipment for Restaurants and Foodservice: a Management View

Design and Equipment for Restaurants and Foodservice: a Management View

by Costas Katsigris Chris Thomas

Delivered in 3-5 weeks

Condition:

Format: Hardcover

Publisher: Wiley

Seller Comments:

Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, may not include cdrom or access codes. Customer service is our top priority!

$16.49

Design and Equipment for Restaurants and Foodservice: A Management View

Design and Equipment for Restaurants and Foodservice: A Management View

by Costas Katsigris

Delivered in 3-5 weeks

Condition:

Format: Hard cover

Publisher: John Wiley & Sons

Seller Comments:

Sewn binding. Cloth over boards. 576 p. Contains: Unspecified.

$29.15

Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart