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Instructor S Manual To Accompany Design And Equipment For Restaurants And Foodservice Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Instructor S Manual To Accompany Design And Equipment For Restaurants And Foodservice book. This book definitely worth reading, it is an incredibly well-written.
Author : Katsigris
Publisher : Unknown
Page : 112 pages
File Size : 54,5 Mb
Release : 2008-09-08
Category : Electronic
ISBN : 0470254017
Author : Gisslen
Publisher : Unknown
Page : 0 pages
File Size : 49,5 Mb
Release : 2002-06-24
Category : Food service
ISBN : 0471207764
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
Author : Costas Katsigris,Chris Thomas
Publisher : Unknown
Page : 584 pages
File Size : 53,5 Mb
Release : 2005-03-24
Category : Business & Economics
ISBN : PSU:000056312621
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.
Author : Dahmer
Publisher : Unknown
Page : 80 pages
File Size : 44,6 Mb
Release : 2008-09-08
Category : Electronic
ISBN : 0470257369
Author : Melvin N. Barrington,Thomas Van Dyke
Publisher : Unknown
Page : 96 pages
File Size : 43,8 Mb
Release : 1985
Category : Restaurant management
ISBN : 0471818771
Author : Walker
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 2007-09
Category : Electronic
ISBN : 0470136057
Author : Kotschevar
Publisher : Unknown
Page : 206 pages
File Size : 54,6 Mb
Release : 2007-11-01
Category : Electronic
ISBN : 0470239492
Author : Feinstein
Publisher : Wiley
Page : 174 pages
File Size : 54,8 Mb
Release : 2004-09
Category : Business & Economics
ISBN : 0471693154
Author : James W. Stevens,Carl Scriven
Publisher : Unknown
Page : 388 pages
File Size : 49,8 Mb
Release : 2000
Category : Food service
ISBN : 0966971221
Author : Chris Thomas,Edwin J. Norman,Costas Katsigris
Publisher : John Wiley & Sons
Page : 530 pages
File Size : 48,7 Mb
Release : 2013-09-23
Category : Technology & Engineering
ISBN : 9781118297742
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.
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 49,9 Mb
Release : 1979
Category : Electronic
ISBN : 0471053740
Author : John C. Birchfield,John Birchfield, Jr
Publisher : John Wiley and Sons
Page : 368 pages
File Size : 45,7 Mb
Release : 2007-12-04
Category : Business & Economics
ISBN : 9780471699637
A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Author : Mizer
Publisher : Unknown
Page : 132 pages
File Size : 40,9 Mb
Release : 1987-03-01
Category : Electronic
ISBN : 0471853356
Author : Arthur James Wells
Publisher : Unknown
Page : 1664 pages
File Size : 53,9 Mb
Release : 2005
Category : Bibliography, National
ISBN : UOM:39015062080349
Author : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 348 pages
File Size : 41,5 Mb
Release : 1975
Category : Electronic
ISBN : STANFORD:36105130624161
