Foodservice Equipment: An Internet Guide
- ISBN-10
- 0970858469
- ISBN-13
- 9780970858467
- Category
- Food service
- Pages
- 347
- Language
- English
- Published
- 2004
- Authors
- Todd King, James Stevens
Get the book
Other editions
Similar books
-
Design and Equipment for Restaurants and Foodservice: A Management View
By Costas Katsigris, Chris ThomasThe definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if...
-
A Modern Guide to Foodservice Equipment
By Arthur C. AveryA Modern Guide to Foodservice Equipment
-
Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions
By Sue GrossbauerUltimately , the best approach is to strive to minimize turnover and retain valuable employees . Again , effective communication ... Check Your Knowledge Please select an answer for each of the following multiple choice questions . 1 .
-
Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition
By Costas Katsigris, Chris Thomas, Edwin J. NormanChris Thomas, Edwin J. Norman, Costas Katsigris. IN THE KITCHEN Designing a Service Kitchen ... If the banquet rooms are close to the main kitchen, you may be able to assign a certain amount of main kitchen space as your banquet area.
-
Design and Layout of Foodservice Facilities
By Jr, John C. Birchfield, John BirchfieldThis 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 ...
-
Foodservice Operations and Management: Concepts and Applications
By Karen Eich Drummond, Mary Cooley, Thomas J. CooleyThe other recipe calls for 10 pounds of trimmed green beans. When trimming green beans, the ends of each bean are cut off and any discolored or damaged sections removed. In the baked potato recipe, the cook can simply grab 5 pounds of ...
-
Effectiveness of Three Foodservice Equipment Training Interventions for Food and Nutrition Students
By Tiffany C. FriesonFoodservice equipment training is important for dietetic students and foodservice employees; however, no validated training programs exist.
-
Restaurant and Food Service Equipment
By John A. DrysdaleThis is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book.