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Item Details
| Title:
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FOODSERVICE PLANNING
LAYOUT, DESIGN, AND EQUIPMENT |
| By: |
Lendal H. Kotschevar, Margaret E. Terrell, Barbara A. Almanza |
| Format: |
Hardback |
| List price:
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£130.99 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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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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