Design and Equipment for Restaurants and Foodservice41598
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Design and Equipment for Restaurants and Foodservice41598
Design and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRD Design and Equipment for Restaurants and Foodservice41598 D EDITIONCostas KatsigrisChris ThomasWILEYJOHN WILEY # SONS, INC.This book is printed on acid-free paper. ỠCopyright Ô 2009 by John Wiley i'< Sons, Inc. All rights reservedPublished by John Wiley & Sons, Inc., Hoboken. New Jersey.Published simultaneously in Canada.No part of this publication may be Design and Equipment for Restaurants and Foodservice41598 reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otDesign and Equipment for Restaurants and Foodservice41598
herwise, except as permitted under Section 107 or 106 of the 1976 United States Copyright Act, without either the prior written permission of the PublDesign and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRD Design and Equipment for Restaurants and Foodservice41598 , 978-750-8400, fax 978-646-8600, or on the Web at www.copyright com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley fir Sons, Inc, 111 River Street, Hoboken, NJ 07030, 20I-7484Ỉ011, tax 201-748-6008, or online at http://www.wilcy.com/go/pcrml8 Design and Equipment for Restaurants and Foodservice41598 frions.Limit of Liability/Disdaimor of Warranty: while the publisher and author have used their best efforts in preparing this book, they make no reprDesign and Equipment for Restaurants and Foodservice41598
esentations or warranties with respect to the accuracy or completeness ot the contents of this book and specifically disclaim any implied warranties oDesign and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRD Design and Equipment for Restaurants and Foodservice41598 advice and strategies contained herein may not be suitable for your situation. You should consult with a pmfes-sional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequ Design and Equipment for Restaurants and Foodservice41598 ential, or other damages.For general Information on our other products and services, or technical support, please contact our Customer Care DepartmentDesign and Equipment for Restaurants and Foodservice41598
within the United States at 800-762-2974, outside the United States at 317-572-3993 or fax 317-572-4002.Wiley also publishes its books In a variety oDesign and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRD Design and Equipment for Restaurants and Foodservice41598 Web site at http://www.wllcy.comLibrary of Congress Cataloging-in-Publication Data:Katsigris, Costas.Design and equipment for restaurants and forxlscrvicc : a management view / CostasKatsigris, Chris Thomas.—3rd ed.p. cm.Includes index.ISBN 9784X471-7624B-5 (cloth : alk. paper)1. Food service manag Design and Equipment for Restaurants and Foodservice41598 ement 2. Food service—Equipment and supplies. 3.Restaurants—Design and construction. I. Thomas, Chris, 1956- II. Title.TX9113.M27K395 2009647.95068—dcDesign and Equipment for Restaurants and Foodservice41598
222008012188Printed In the United States of AmericaDesign and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRDDesign and Equipment for Restaurants and FoodserviceA Management View/ Design a nd EquipmentL for Restaurantsand Foodservice• k:A Management ViewTHIRDGọi ngay
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