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Foodservice planning : layout, design, and equipment

Author: Barbara A Almanza; Lendal H Kotschevar; Margaret E Terrell
Publisher: Upper Saddle River, N.J. : Prentice Hall, ©2000.
Edition/Format:   Print book : English : 4th edView all editions and formats
Summary:

This comprehensive book has become a standard for designing and equipping a foodservice facility.

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Document Type: Book
All Authors / Contributors: Barbara A Almanza; Lendal H Kotschevar; Margaret E Terrell
ISBN: 0130964468 9780130964465
OCLC Number: 41320186
Notes: Prev. eds. by Lendal H. Kotschevar.
Description: xii, 532 pages : illustrations ; 29 cm
Contents: Laying the groundwork --
Foodservice types: layout characteristics --
Operational factors that affect plans --
Analysis of layout characteristics --
Space allocation --
Checklist for planning --
Receiving and storage --
Food processing --
Serving facilities --
Housekeeping sections --
Management office and guest and employee facilities --
Energy --
Lighting --
Water, steam, and plumbing --
Environmental planning --
Sound control --
Floors, walls, and ceilings --
General principles for equipment selection --
Food preparation equipment --
Cooking equipment --
Serving equipment --Refrigeration and low-temperature storage --
Cleaning or housekeeping equipment --
Auxiliary equipment --
Transportation and mobile equipment --
Utensils and tableware.
Responsibility: Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.

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