3 edition of modern guide to foodservice equipment found in the catalog.
modern guide to foodservice equipment
Arthur C. Avery
Includes bibliographies and index.
|Statement||Arthur C. Avery.|
|LC Classifications||TX912 .A93 1985|
|The Physical Object|
|Pagination||x, 358 p. :|
|Number of Pages||358|
|LC Control Number||84019554|
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Additional Physical Format: Online version: Avery, Arthur C. Modern guide to foodservice equipment. New York: CBI Book, (OCoLC) Document Type.
ISBN: OCLC Number: Notes: " reissued by Waveland Press"--Title page verso. Description: x, pages: illustrations ; 24 cm. A Modern Guide to Foodservice Equipment Hardcover – September 1, by Arthur C. Avery (Author) › Visit Amazon's Arthur C. Avery Page.
Find all the books, read about the author, and more. See search results for this author. Are you an author. Cited by: 2. " A Modern Guide to Foodservice Equipment by Arthur C.
Avery A copy that has been read, but remains in clean condition. All pages are intact, and the. Modern Food Service Purchasing: Business Essentials to Procurement making this the most definitive book published on foodservice equipment.
This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design. This is a very helpful guide to equipment usage 5/5(1).
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The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of /5.
The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility.
But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals.
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If you own a foodservice business, you know that food plating and presentation are central to keeping guests happy as they experience your restaurant. However, plating is often overlooked by chefs who are either too busy or more concerned with the taste of their dishes.
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Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the.
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