Book
Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, Costas Katsigris.
"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"-- Provided by publisher.
Record details
- ISBN: 9781118297742 (hardback)
- ISBN: 1118297741 (hardback)
- Physical Description: ix, 515 pages : illustrations ; 29 cm
- Edition: Fourth edition.
- Publisher: Hoboken : Wiley, 2014.
- Copyright: ©2014
Content descriptions
| General Note: | Includes index. Previous editions have Costas Katsigris list as first author. |
Search for related items by subject
| Subject: | Food service management. Food service > Equipment and supplies. Restaurants > Design and construction. |
Available copies
- 1 of 1 copy available at Camosun College Library.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Lansdowne Library | TX 911.3 M27 K395 2014 (Text) | 26040003078462 | Main Collection | Volume hold | Available | - |
