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Design and Equipment for Restaurants and Foodservice

Design and Equipment for Restaurants and Foodservice


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About the Book

This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.
About the Author:

Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley.

Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.

Edwin Ed Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.


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Product Details
  • ISBN-13: 9781118297742
  • Publisher: Wiley
  • Publisher Imprint: Wiley
  • Depth: 32
  • Height: 277 mm
  • No of Pages: 528
  • Series Title: English
  • Sub Title: A Management View
  • Width: 216 mm
  • ISBN-10: 1118297741
  • Publisher Date: 23 Sep 2013
  • Binding: Hardback
  • Edition: 4
  • Language: English
  • Returnable: Y
  • Spine Width: 33 mm
  • Weight: 1454 gr


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