This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procur

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and mai

A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and r

The food service industry encompasses any establishment that serves food to people outside their home. This includes restaurants, carryout operations, cafeteria