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Universities at Shady Grove - FALL 2010 | ||
Section 1111 | ||
 | Design and Equipment for Restaurants and Foodservice: A Management View, (3rd Edition) by Costas Katsigris, Chris Thomas Hardcover, 603 Pages, Published 2008 ISBN-10: 0-471-76248-2 / 0471762482 ISBN-13: 978-0-471-76248-5 / 9780471762485 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 fun | |