A modern guide to foodservice equipment

Front Cover
CBI Book, Jun 30, 1985 - Business & Economics - 358 pages
This text provides information to the chef, cook or managerial personnel about food service equipment & how to buy, maintain & service such equipment.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

lntroduction to Foodservice Equipment
2
Writing an Equipment Specification
7
Designing for Humans
15
Copyright

26 other sections not shown

Other editions - View all

Common terms and phrases

Bibliographic information