| Edition |
Fourth edition. |
| Description |
xii, 532 pages : illustrations ; 29 cm |
| Note |
Prev. eds. by Lendal H. Kotschevar. |
| Bibliography |
Includes bibliographical references (pages 516-519). |
| Contents |
Laying the groundwork -- Foodservice types: layout characteristics -- Operational factors that affect plans -- Analysis of layout characteristics -- Space allocation -- Checklist for planning -- Receiving and storage -- Food processing -- Serving facilities -- Housekeeping sections -- Management office and guest and employee facilities -- Energy -- Lighting -- Water, steam, and plumbing -- Environmental planning -- Sound control -- Floors, walls, and ceilings -- General principles for equipment selection -- Food preparation equipment -- Cooking equipment -- Serving equipment --Refrigeration and low-temperature storage -- Cleaning or housekeeping equipment -- Auxiliary equipment -- Transportation and mobile equipment -- Utensils and tableware. |
| Subject |
Food service management.
|
|
Food service -- Equipment and supplies.
|
| Added Author |
Kotschevar, Lendal H. (Lendal Henry), 1908-2007.
|
|
Terrell, Margaret E.
|
|
Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Foodservice planning.
|
| ISBN |
0130964468 |
|
