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Design and equipment for restaurants and foodservice : a management view.

By: Thomas, Chris, 1956- [author.]Contributor(s): Norman, Ed [author.] | Katsigris, Costas [author.]Material type: TextTextPublisher: Hoboken, New Jersey : Wiley, [2014]Copyright date: ©2014Edition: 4th edition. Chris Thomas, Edwin J. Norman, Costas KatsigrisDescription: ix, 515 pages : illustrations (black and white) ; 29 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781118297742 (hbk.) :Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and construction | Travel and Tourism | Travel and TourismDDC classification: 647.9'5'0682 Summary: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
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Item type Current library Home library Shelving location Class number Status Date due Barcode Item reservations
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 647.950682 THO (Browse shelf(Opens below)) Available 06569862
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 647.950682 THO (Browse shelf(Opens below)) Available 06569870
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 647.950682 THO (Browse shelf(Opens below)) Available 06569889
Book Book Paul Hamlyn Library Paul Hamlyn Library Floor 3 647.950682 THO (Browse shelf(Opens below)) Available 06569897
Non-renewable Loans Non-renewable Loans Paul Hamlyn Library Paul Hamlyn Library Ground Floor Library Desk 647.950682 THO (Browse shelf(Opens below)) Available 06186262
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Previous edition: published as by Costas Katsigris and Chris Thomas. 2009.

Includes bibliographical references and index.

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.

Specialized.

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