A modern guide to foodservice equipment
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Type
Book
Authors
ISBN 10
0442208375
ISBN 13
9780442208370
Category
OPEN SHELF
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Publication Year
1985
Publisher
Pages
358
Description
This detailed analysis of all the major types of foodservice equipment provides information about selecting and purchasing cost-effective equipment, operating it at maximum potential, and maintaining equipment at top performance levels. Avery offers timely advice on designing and organizing a humanistic workplace and provides solutions for such common problems as safety, sanitation and equipment placement. Comprehensive and fully illustrated, this volume features a glossary of technical terms and gives detailed suggestions on saving energy in foodservice use. - from Amzon
Number of Copies
2
Library | Accession‎ No | Call No | Copy No | Edition | Location | Availability |
---|---|---|---|---|---|---|
Main | 61 |
TX912.A93 1985 |
1 | Yes | ||
Main | 214 |
TX912.A93 1985 |
2 | Yes |