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Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edi
US $8.99
Condition:
“Liquid damage and stains”
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Located in: Tucson, Arizona, United States
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Estimated between Tue, May 28 and Sat, Jun 1 to 43230
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eBay item number:185869493427
Item specifics
- Condition
- Acceptable
- Seller Notes
- “Liquid damage and stains”
- ISBN
- 9780471762485
- EAN
- 9780471762485
- Publication Year
- 2008
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Publication Name
- Design and Equipment for Restaurants and Foodservice : a Management View
- Item Height
- 1.2in
- Item Length
- 11.1in
- Publisher
- Wiley & Sons, Incorporated, John
- Item Width
- 8.7in
- Item Weight
- 0.1 Oz
- Number of Pages
- 624 Pages
About this product
Product Information
The New Edition of a Favorite Resource 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.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471762482
ISBN-13
9780471762485
eBay Product ID (ePID)
66255790
Product Key Features
Publication Name
Design and Equipment for Restaurants and Foodservice : a Management View
Format
Hardcover
Language
English
Publication Year
2008
Type
Textbook
Number of Pages
624 Pages
Dimensions
Item Length
11.1in
Item Height
1.2in
Item Width
8.7in
Weight
0.1 Oz
Item Weight
0.1 Oz
Additional Product Features
Lc Classification Number
Tx911.3.M27k395 2009
Publication Date
2008-10-06
Edition Number
3
Table of Content
Preface.Chapter 1: Economics of Site Selection.Chapter 2: Restaurant Atmosphere and Design.Chapter 3 Principles of Kitchen Design.Chapter 4: Space Allocation.Chapter 5: Electricity and Energy Management.Chapter 6: Gas, Steam, and Water.Chapter 7: Design and Environment.Chapter 8: Safety and Sanitation.Chapter 9: Buying and Installing Foodservice Equipment.Chapter 10: Storage Equipment: Dry and Refrigerated.Chapter 11: Preparation Equipment: Ranges and Ovens.Chapter 12: Preparation Equipment: Fryers and Fry Stations.Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.Chapter 14: Steam Cooking Equipment.Chapter 15: Cook-Chill Technology.Chapter 16: Dishwashing and Waste Disposal.Chapter 17: Miscellaneous Kitchen Equipment.Chapter 18: Smallware for Kitchens.Chapter 19: Tableware.Chapter 20: Linens and Laundry.Glossary.Index.
Copyright Date
2009
Topic
Food Science, Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Lccn
2008-012188
Dewey Decimal
647.95068
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
Genre
Technology & Engineering, Business & Economics
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:185869493427
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Item location:
Tucson, Arizona, United States
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| Shipping and handling | To | Service | Delivery*See Delivery notes |
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| Free shipping | United States | Economy Shipping | Estimated between Tue, May 28 and Sat, Jun 1 to 43230 |
| US $5.00 | United States | Standard Shipping | Estimated between Tue, May 28 and Thu, May 30 to 43230 |
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This is an outstanding seller to deal with. Fair prices that are more than reasonable in this economy, a true value for my money. Packaging and shipping shows concern for the products to arrive in good condition. The seller communicates timely with his customers. I recommend this seller and would do business again. Thank you.
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The seller was responsive to my questions, and kindly provided additional photos of the item upon request. The book was shipped promptly, packaged securely, and arrived in the described condition. Thanks so much!
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2 Books arrived together ( 1 hardcover, 1 soft ) within a week of purchase, both listed as ‘Good’ but in NEW condition. Seller has a great selection of books & CD’s all at a good price. Seller has a well earned high feedback rating.
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