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Foodservice planning : layout, design, and equipment / Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
Publication details: Upper Saddle River, N.J. : Prentice Hall, c2000.Edition: 4th edDescription: xii, 532 p. : ill. ; 29 cmContent type:- text
- unmediated
- volume
- 0130964468 :
- TX911.3.M27 A426 2000
| Item type | Current library | Home library | Shelving location | Call number | Materials specified | Status | Barcode | |
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American University in Dubai | American University in Dubai | Main Collection | TX 911.3 .M27 A426 2000 (Browse shelf(Opens below)) | Copy Type:01 - Books | Available | 658617 |
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| TX 911.3 .F5 S36 2002 Restaurant financial management basics / | TX 911.3.F75 T66 2013 Heads in beds : a reckless memoir of hotels, hustles, and so-called hospitality / | TX 911.3 .M24 M55 2007 Restaurant management : customers, operations, and employees / | TX 911.3 .M27 A426 2000 Foodservice planning : layout, design, and equipment / | TX 911.3 .M27 B57 1988 Design and layout of foodservice facilities / | TX 911.3 .M27 D38 1985 Food and beverage management / | TX 911.3 .M27 D598 1992 Restaurants that work : case studies of the best in the industry / |
Prev. eds. by Lendal H. Kotschevar.
Includes bibliographical references (p. 516-519).
This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
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