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  • Ký hiệu PL/XG: 647.95068 K1973
    Nhan đề: Design and equipment for restaurants and foodservice :
ISBN 9780471762485
DDC 647.95068
Tác giả CN Katsigris, Costas
Nhan đề Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas
Lần xuất bản 3rd ed
Thông tin xuất bản Hoboken, N.J : Wiley, 2009
Mô tả vật lý 622 p. ; cm.
Tóm tắt "From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment, a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject."--Publisher's website.
Thuật ngữ chủ đề Food service management
Thuật ngữ chủ đề Food service -Equipment and supplies
Thuật ngữ chủ đề Restaurants -Design and construction
Khoa Khoa Du lịch và Việt Nam học
Tác giả(bs) CN Thomas, Chris
Địa chỉ Thư Viện Đại học Nguyễn Tất Thành
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100 |aKatsigris, Costas
245 |aDesign and equipment for restaurants and foodservice : |ba management view / |cCostas Katsigris, Chris Thomas
250 |a3rd ed
260 |aHoboken, N.J : |bWiley, |c2009
300 |a622 p. ; |ccm.
520 |a"From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment, a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject."--Publisher's website.
541 |aMua
650 |aFood service management
650 |aFood service |vEquipment and supplies
650 |aRestaurants |vDesign and construction
690 |aKhoa Du lịch và Việt Nam học
700 |aThomas, Chris |eAuthor
852 |aThư Viện Đại học Nguyễn Tất Thành
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