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Foodservice Planning: Layout, Design, and Equipment - Almanza, Barbara A, and Kotschevar, Lendal Henry, and Terrell, Margaret E
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This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.

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Foodservice Planning: Layout, Design, and Equipment 1999, Pearson, Upper Saddle River, NJ

ISBN-13: 9780130964465

4th Revised edition

Trade paperback