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Foodservice Planning: Layout, Design, and Equipment (4th Edition), by Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell
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This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
- Sales Rank: #1330690 in Books
- Published on: 1999-07-03
- Original language: English
- Number of items: 1
- Dimensions: 10.80" h x 1.60" w x 8.10" l, 2.86 pounds
- Binding: Paperback
- 532 pages
From the Back Cover
This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
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