Design and Equipment for Restaurants and Foodservice
A Management View
4. Edition March 2014
528 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-118-29774-2
John Wiley & Sons
This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.
Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley.
Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.
Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.
Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.
Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.
