Food Service Planning: Layout and Equipment |
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adequate aluminum American Gas Association Asphalt tile bain marie baking basket Boiler Horsepower cafeteria chart chrome plated cleaning coffee convenient conveyor cooking section cost counter Courtesy desirable desserts dining area dining room dish table dishwashing dispenser doors drain durable electrical employees faucet flatware floor flow food facility food service food trucks gage garbage glass handling heat heavy HENRY DREYFUSS installed Institutions Magazine kettles kitchen labor layout load located machine materials meals meat ment menu metal mixer mobile equipment motion moved needs operation ovens pans pantry patrons placed planning plate preparation production quantity racks refrigerated rinse salad sanitation selection serving shelves sink soiled dish space specific speed stainless steel standard standard stock steam supplies temperature Therbligs tile tion trays trucks units usually utensils utility vegetables ventilation vitreous enamel wall washing Weehawken workers