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Item Details
Title: FOODSERVICE PLANNING
LAYOUT, DESIGN, AND EQUIPMENT
By: Lendal H. Kotschevar, Margaret E. Terrell, Barbara A. Almanza
Format: Hardback

List price: £130.99


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ISBN 10: 0130964468
ISBN 13: 9780130964465
Publisher: PEARSON EDUCATION (US)
Pub. date: 23 June, 1999
Edition: 4th Revised edition
Pages: 532
Description: This comprehensive book has become a standard for designing and equipping a foodservice facility.
Synopsis: For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses. This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.
Illustrations: illustrations
Publication: US
Imprint: Prentice Hall
Returns: Returnable
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