01240nam a22002297a#4500001000700000007000300007008004100010020001800051050001900069100001500088245008000103246005700183250001900240260002900259300001000288520055500298650002900853650004400882650004400926700001800970700002200988824002tz170207t        th ||||| |||| 00| 0 eng d  a9781118297742  aTX911.3b.N786  aNorman, Ed  aDesign and equipment for restaurants and foodservice b : a management view  aDesign and equipment for restaurants and foodservice  aFourth edition  aHoboken :bWiley,c2014.  a515 p  a"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--  aFood service management.  aFood service -- Equipment and supplies.  aRestaurants -- Design and construction.  aThomas, Chris  aKatsigris, Costas