Design and Equipment for Restaurants and Foodservice

Know about the book -

Design and Equipment for Restaurants and Foodservice is written by Chris Thomas and published by Wiley Global Education. It's available with International Standard Book Number or ISBN identification 1118806077 (ISBN 10) and 9781118806074 (ISBN 13).

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.