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.
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|
Food service -- Equipment and supplies.
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Added Author |
Kotschevar, Lendal H. (Lendal Henry), 1908-2007.
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|
Terrell, Margaret E.
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|
Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Foodservice planning.
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ISBN |
0130964468 |
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