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© 2026 Ann Mathenge · Built with love, coffee, and cat hair.
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© 2026 Ann Mathenge · Built with love, coffee, and cat hair.
By Costas Katsigris, Chris Thomas
In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere.
Published
1999
Format
-
Pages
510
Language
English
ISBN
0471090689