Overview

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. With clear, reader-friendly writing, and coverage of the latest equipment and design trends, this resource offers an essential text and a useful professional reference.

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9786611766641

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