Design and Equipment for Restaurants and Foodservice - Thomas, Chris; Norman, Edwin J; Katsigris, Costas
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This text shows the reader how to plan and develop a restaurant or foodservice space.

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Produktbeschreibung
This text shows the reader how to plan and develop a restaurant or foodservice space.
Autorenporträt
Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley. Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington. Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.