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Preparation for planning
Characteristics of typical food facilities
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adequate allow arrangement baking cafeteria capacity cleaning close construction containers convenient conveyor cooking cost counter Courtesy desirable dining room dishes dishwashing dispenser doors drain easily easy edges efficiency electrical equipment facilities factors floor flow food service frequently functions give glass hand handling heat heavy height hold important installed kitchen labor layout less light load located machine materials meals ment metal mobile motion moved movement needs operation ovens pans patrons periods placed planning plate points preparation processing production proper quantity racks reduce refrigerated removable rolled salad sanitation selection separate serving shelves sink soiled space specific speed stainless steel standard steam storage stored supplies surface temperature trays units usually utility vary vegetables volume wall washing wide workers