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Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edi
Condition:
“Liquid damage and stains”
Postage:
Located in: Tucson, Arizona, United States
Delivery:
Estimated between Tue, 25 Jun and Sat, 29 Jun to 43230
Returns:
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
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Seller information
- 99.5% positive feedback
Registered as a Business Seller
Seller assumes all responsibility for this listing.
eBay item number:185869493427
Item specifics
- Condition
- Acceptable
- Seller Notes
- “Liquid damage and stains”
- ISBN
- 9780471762485
- EAN
- 9780471762485
- Subject Area
- Technology & Engineering, Business & Economics
- Publication Name
- Design and Equipment for Restaurants and Foodservice : a Management View
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 11.1 in
- Subject
- Food Science, Industries / Hospitality, Travel & Tourism, Industries / Food Industry
- Publication Year
- 2008
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.2 in
- Item Weight
- 0.1 Oz
- Item Width
- 8.7 in
- Number of Pages
- 624 Pages
About this product
Product Information
The New Edition of a Favorite Resource From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment, a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471762482
ISBN-13
9780471762485
eBay Product ID (ePID)
66255790
Product Key Features
Number of Pages
624 Pages
Language
English
Publication Name
Design and Equipment for Restaurants and Foodservice : a Management View
Publication Year
2008
Subject
Food Science, Industries / Hospitality, Travel & Tourism, Industries / Food Industry
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
0.1 Oz
Item Length
11.1 in
Item Width
8.7 in
Weight
0.1 Oz
Additional Product Features
Edition Number
3
Intended Audience
Scholarly & Professional
LCCN
2008-012188
Dewey Edition
22
Publication Date
2008-10-06
Illustrated
Yes
Dewey Decimal
647.95068
Lc Classification Number
Tx911.3.M27k395 2009
Table of Content
Preface.Chapter 1: Economics of Site Selection.Chapter 2: Restaurant Atmosphere and Design.Chapter 3 Principles of Kitchen Design.Chapter 4: Space Allocation.Chapter 5: Electricity and Energy Management.Chapter 6: Gas, Steam, and Water.Chapter 7: Design and Environment.Chapter 8: Safety and Sanitation.Chapter 9: Buying and Installing Foodservice Equipment.Chapter 10: Storage Equipment: Dry and Refrigerated.Chapter 11: Preparation Equipment: Ranges and Ovens.Chapter 12: Preparation Equipment: Fryers and Fry Stations.Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.Chapter 14: Steam Cooking Equipment.Chapter 15: Cook-Chill Technology.Chapter 16: Dishwashing and Waste Disposal.Chapter 17: Miscellaneous Kitchen Equipment.Chapter 18: Smallware for Kitchens.Chapter 19: Tableware.Chapter 20: Linens and Laundry.Glossary.Index.
Copyright Date
2009
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:185869493427
Postage and handling
Item location:
Tucson, Arizona, United States
Post to:
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| Postage and handling | To | Service | Delivery*See Delivery notes |
|---|---|---|---|
| Free postage | United States | Economy Shipping | Estimated between Tue, 25 Jun and Sat, 29 Jun to 43230 |
| US $5.00 (approx S$ 6.77) | United States | Standard Shipping | Estimated between Tue, 25 Jun and Sat, 29 Jun to 43230 |
| Handling time |
|---|
| Will usually ship within 1 business day of receiving cleared payment. |
| Taxes |
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| Seller charges sales tax in |
Sales Tax for an item #185869493427
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Return policy
| After receiving the item, contact seller within | Refund will be given as |
|---|---|
| 30 days after the buyer receives it | Money Back |
The buyer is responsible for return postage costs.
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