Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 9 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 9 - Thomas, Norman, Katsigris
In Chapter 9, we begin the “Equipment” portion of Design and Equipment for Restaurants and Foodservice with a thorough discussion of how to purchase commercial appliances to outfit a foodservice kitchen. From how to write equipment specifications, to the option of leasing rather than buying, to warranty and service programs and methods of installation, it’s all here.