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Foodservice Facilities Planning
Edward A. Kazarian
€ 168.31
€ 138.38
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Description for Foodservice Facilities Planning
Hardcover. The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. Num Pages: 424 pages, black & white illustrations. Category: (G) General (US: Trade); (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 231 x 161 x 31. Weight in Grams: 808.
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to
The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to
- cost-effectively design an operation
- properly select and efficiently maintain equipment
- successfully plan and accurately evaluate foodservice layouts
- plan fast-food facilities and bakeshops
- cut costs through more efficient energy planning.
Product Details
Format
Hardback
Publication date
1988
Publisher
John Wiley and Sons Ltd United States
Number of pages
424
Condition
New
Number of Pages
424
Place of Publication
New York, United States
ISBN
9780471290636
SKU
V9780471290636
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Edward A. Kazarian
About the Author Edward S. Kazarian, Ph.D., is an emeritus professor from the School of Hotel, Restaurant and Institutional Management at Michigan State University. He is a member of the Council on Hotel, Restaurant, and Institutional Education and of Sigma Pi Eta. He is also the author of the Second Edition of Work Analysis and Design for Hotels, Restaurants and ... Read more
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