Design and Equipment for Restaurants and Foodservice: A Management View
by Chris Thomas, Edwin J. Norman, Costas Katsigris
Design and Equipment for Restaurants and Foodservice: A Management View examines restaurant and foodservice environments through the combined perspectives of management, facility design, and equipment. It offers a focused resource for readers seeking an introduction to the operational considerations behind foodservice spaces and systems.
About This Book
Design and Equipment for Restaurants and Foodservice: A Management View focuses on the relationship between management, design, and equipment in restaurant and foodservice operations.
The book presents its subject from a management perspective, making it relevant to readers interested in how facilities and equipment support foodservice organizations.
Its coverage centers on restaurant and foodservice environments, with attention to the planning and selection considerations associated with their design and equipment.
This title may serve as a reference for students, managers, and professionals studying or working in hospitality and foodservice management.
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