Food Service Facilities Planning
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The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the su
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Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initia
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"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Desig
Language: en
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Pages:
Type: BOOK - Published: 1983 - Publisher: