Teaches the latest facts on selection, placement, and use of equipment to obtain and maintain an efficient operation in facilities offering group dining. 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.
- ISBN10 0813805511
- ISBN13 9780813805511
- Publish Date 15 January 1991
- Publish Status Out of Stock
- Out of Print 31 January 2008
- Publish Country US
- Imprint Iowa State University Press
- Edition 3rd edition
- Format Paperback
- Pages 160
- Language English