Screen LibraryFoodservice planning：layout, design, and equipment
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| Main Authors: | |
|---|---|
| Group Author: | ; |
| Published: |
Prentice Hall,
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| Publisher Address: | Upper Saddle River, N.J. |
| Publication Dates: | c2000. |
| Literature type: | Book |
| Language: | English |
| Edition: | 4th ed. |
| Subjects: | |
| Item Description: | Foodservice planning. |
| Carrier Form: | xii, 532 p.: ill. ; 29 cm. |
| ISBN: | 0130964468 |
| Index Number: | F719 |
| CLC: | F719.3 |
| Call Number: | F719.3/A445/4th.ed. |
| Contents: |
Prev. eds. by Lendal H. Kotschevar. Includes bibliographical references (p. 516-519). 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 |