Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 0471460060 (cloth)
- TX 911.3.M27 K37P 2006
Contents:
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
Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds | |
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SPU Library, Bangkok (Main Campus) | General Books (ENGLISH) | Floor 5: General Shelves (ENGLISH): Q-T | TX 911.3.M27 K37P 2006 (Browse shelf(Opens below)) | Available | F055301 |
Total holds: 0
Includes index.
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
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