Foodservice design

Continued part 1, part 2 of ebook "Foodservice management: Principles and practices" provides readers with contents including: the facilities; facilities planning and design; equipment and furnishings; resource conservation; the management functions; organizational design; leadership; human resource management; performance improvement; financial management; marketing;...

311p dangsovu 20-10-2023 11 5   Download

Part 1 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 1 - Preliminary planning; Chapter 2 - Foodservice design; Chapter 3 - Principles of design; Chapter 4 - Space analysis; Chapter 5 - Equipment layout;...

147p lytamnguyet 04-08-2023 8 3   Download

Continued part 1, part 2 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 6 - Foodservice equipment (Part I); Chapter 7 - Foodservice equipment (Part II: manufactured equipment); Chapter 8 - Foodservice facilities engineering and architecture;...

179p lytamnguyet 04-08-2023 5 3   Download

Continued part 1, part 2 of ebook "West and Wood's introduction to Foodservice (Ninth Edition)" provides readers with content including: facilities, cleaning, sanitation, and safety, environmental management, facilities, planning and design, equipment and furnishings; management, organizational design, human resource management, performance improvement, accounting procedures, marketing, leadership;...

386p lytamnguyet 04-08-2023 9 5   Download

(BQ) Continued part 1, the document Principles and practices management foodservice (Thirteenth edition): Part 2 has contents: Facilities planning and design, equipment and furnishings, resource conservation, human resource management, performance improvement,... and other contents.

283p thuongdanguyetan04 25-07-2019 26 1   Download

When preparing a menu, pay attention to: paper: strength, texture, color and opacity; print: should be large and in a print that is easy to read; color: colors selected for the paper and type should compliment each other; balance: when the number of offerings in each of the categories is proportionately balanced based on the Restaurant’s concept.

5p trueorfalse8 07-09-2017 50 1   Download