Design and Equipment for Restaurants and Foodservice: A Management View
by Katsigris, Costas; Thomas, Chris
Design and Equipment for Restaurants and Foodservice: A Management View presents a management-centered look at the planning and operation of foodservice environments. Covering design and equipment as connected considerations, it provides a practical foundation for readers studying or managing restaurants and foodservice operations.
About This Book
Design and Equipment for Restaurants and Foodservice: A Management View examines restaurant and foodservice design through a management-oriented lens.
The book focuses on the relationship between foodservice operations, physical design, and equipment decisions.
It is intended for readers seeking a structured understanding of the choices involved in developing and managing foodservice environments.
Its subject matter connects management principles with the practical considerations of restaurant and foodservice facilities.
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