This handbook and reference reflects the rapid changes in the food service industry. It provides information on the selection, placement, and use of food service equipment and provides guidelines for the basic principles of layout. It is directed to architects, contractors, administrators, dietitians, managers, and consultants who may be involved in building or remodeling a facility, replacing equipment, and/or improving the efficiency of food service departments in hospitals, nursing homes, restaurants, and schools. It may be used as a reference book in community colleges and post-secondary schools.
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Book Description Paperback. Condition: Good+. Dust Jacket Condition: No Dust Jacket. First Edition. 0.5 x 9.25 x 6.25 Inches; 150 pages. Seller Inventory # 88290