Commercial Cooking and Hot Food Storage Equipment PDF Download
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Author: National Sanitation Foundation (U.S.). Joint Committee on Food Equipment Standards
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 14
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Book Description
Author: National Sanitation Foundation (U.S.). Joint Committee on Food Equipment Standards
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 14
Get Book Here
Book Description
Author: National Sanitation Foundation (U.S.)
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 20
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Book Description
Author: National Sanitation Foundation (U.S.). Joint Committee on Food Equipment Standards
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 14
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: Chris Thomas
Publisher: John Wiley & Sons
ISBN: 1118297741
Category : Technology & Engineering
Languages : en
Pages : 530
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Book Description
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 140
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Book Description
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: NSF International (Firm). Joint Committee on Food Equipment
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
