Author: Jim Stevens
Publisher: Wiley
ISBN: 9780471287636
Category : Cooking
Languages : en
Pages : 104
Book Description
This book puts the "yellow pages" for the foodservice industry at your finger tips! Well organized charts, lists, and tables with up-to-date information make it quick and easy to find the answers to your questions. When used as a reference, manual, or workbook, Food Equipment Digest provides instant access to vital information and is easier than referring to catalogs, booting up your computer, or waiting until you get back to the office. Stevens and Snowberger have created a hands-on, carry-with (or handout) digest for the foodservice industry serving: students, manufacturers, dealers, reps, managers, foodservice equipment specialists, commercial repair agencies, contractors, architects, and related professionals. This is the first book to contain a directory of 400 phone numbers to food equipment manufacturers with a compliment of over 400 industry related toll-free fax numbers. A concise list of zip codes for manufacturers and a list of states for freight estimates eliminates time consuming searches. You’ll find a section on the required USDA codes (HACCP), a Bacteria Control Table, Food Holding Temperature Guide, and other valuable sanitation and temperature statistics. A valuable chart on site analysis, an industry standard, is just one piece of "hard-to-find" information encompassed in these pages. Stevens and Snowberger offer information on scheduling, equipment installation, and selecting equipment for the kitchen; be it a correctional, healthcare, or banquet facility. There are mechanical charts available with plumbing and electrical conversion data, as well as information on grease traps, and beer/soda systems. Other highlights of Food Equipment Digest include a list of food trade magazines, associations, and field related video tapes. It is a one-of-a-kind comprehensive informational guide that will most assuredly save you time and money.
The Food Equipment Digest
Author: Jim Stevens
Publisher: Wiley
ISBN: 9780471287636
Category : Cooking
Languages : en
Pages : 104
Book Description
This book puts the "yellow pages" for the foodservice industry at your finger tips! Well organized charts, lists, and tables with up-to-date information make it quick and easy to find the answers to your questions. When used as a reference, manual, or workbook, Food Equipment Digest provides instant access to vital information and is easier than referring to catalogs, booting up your computer, or waiting until you get back to the office. Stevens and Snowberger have created a hands-on, carry-with (or handout) digest for the foodservice industry serving: students, manufacturers, dealers, reps, managers, foodservice equipment specialists, commercial repair agencies, contractors, architects, and related professionals. This is the first book to contain a directory of 400 phone numbers to food equipment manufacturers with a compliment of over 400 industry related toll-free fax numbers. A concise list of zip codes for manufacturers and a list of states for freight estimates eliminates time consuming searches. You’ll find a section on the required USDA codes (HACCP), a Bacteria Control Table, Food Holding Temperature Guide, and other valuable sanitation and temperature statistics. A valuable chart on site analysis, an industry standard, is just one piece of "hard-to-find" information encompassed in these pages. Stevens and Snowberger offer information on scheduling, equipment installation, and selecting equipment for the kitchen; be it a correctional, healthcare, or banquet facility. There are mechanical charts available with plumbing and electrical conversion data, as well as information on grease traps, and beer/soda systems. Other highlights of Food Equipment Digest include a list of food trade magazines, associations, and field related video tapes. It is a one-of-a-kind comprehensive informational guide that will most assuredly save you time and money.
Publisher: Wiley
ISBN: 9780471287636
Category : Cooking
Languages : en
Pages : 104
Book Description
This book puts the "yellow pages" for the foodservice industry at your finger tips! Well organized charts, lists, and tables with up-to-date information make it quick and easy to find the answers to your questions. When used as a reference, manual, or workbook, Food Equipment Digest provides instant access to vital information and is easier than referring to catalogs, booting up your computer, or waiting until you get back to the office. Stevens and Snowberger have created a hands-on, carry-with (or handout) digest for the foodservice industry serving: students, manufacturers, dealers, reps, managers, foodservice equipment specialists, commercial repair agencies, contractors, architects, and related professionals. This is the first book to contain a directory of 400 phone numbers to food equipment manufacturers with a compliment of over 400 industry related toll-free fax numbers. A concise list of zip codes for manufacturers and a list of states for freight estimates eliminates time consuming searches. You’ll find a section on the required USDA codes (HACCP), a Bacteria Control Table, Food Holding Temperature Guide, and other valuable sanitation and temperature statistics. A valuable chart on site analysis, an industry standard, is just one piece of "hard-to-find" information encompassed in these pages. Stevens and Snowberger offer information on scheduling, equipment installation, and selecting equipment for the kitchen; be it a correctional, healthcare, or banquet facility. There are mechanical charts available with plumbing and electrical conversion data, as well as information on grease traps, and beer/soda systems. Other highlights of Food Equipment Digest include a list of food trade magazines, associations, and field related video tapes. It is a one-of-a-kind comprehensive informational guide that will most assuredly save you time and money.
Food Equipment
Author: NSF International (Firm). Joint Committee on Food Equipment
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Foodservice Equipment
Author: Hobart Food Equipment (Firm)
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages :
Book Description
Commanders Digest
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 12
Book Description
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 12
Book Description
Reference Digest of Tables of Organization and Equipment
Author: United States. Department of the Army
Publisher:
ISBN:
Category :
Languages : en
Pages : 238
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 238
Book Description
Food Service Equipment
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 20
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 20
Book Description
Commercial Cooking and Hot Food Storage Equipment
Author: National Sanitation Foundation (U.S.). Joint Committee on Food Equipment Standards
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 14
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 14
Book Description
Technical Data Digest
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 488
Book Description
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 488
Book Description
The Commercial Food Equipment Repair and Maintenance Manual
Author: Roland E. Greaves
Publisher: CBI Publishing Company
ISBN: 9780442227555
Category : Business & Economics
Languages : en
Pages : 189
Book Description
Publisher: CBI Publishing Company
ISBN: 9780442227555
Category : Business & Economics
Languages : en
Pages : 189
Book Description
Commercial Powered Food Preparation Equipment
Author: NSF International (Firm). Joint Committee on Food Equipment
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
Book Description