Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initia

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

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

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

The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health c