Design and Equipment for Restaurants and Foodservice: A Management View
by Chris Thomas, Costas Katsigris
Design and Equipment for Restaurants and Foodservice: A Management View provides a management-focused introduction to the planning, design, and equipment considerations involved in restaurant and foodservice operations. Written by Chris Thomas and Costas Katsigris, it serves as a practical reference for understanding foodservice environments and their operational demands.
About This Book
Design and Equipment for Restaurants and Foodservice: A Management View examines restaurant and foodservice operations from a management perspective.
The book focuses on the relationship between facility design, equipment, and the practical needs of foodservice organizations.
It is intended as a reference for readers seeking a structured introduction to planning and managing restaurant and foodservice environments.
Chris Thomas and Costas Katsigris present the subject for those interested in the business and operational dimensions of foodservice.
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