Food equipment facts
1980
Scriven, Carl | Stevens, James
Abstract: Information on various kinds of food service equipment is presented in a selection handbook and reference guide for the food service industry. Equipment for receiving; dry and refrigeration storage; preparation and cooking; exhaust ventilation; holding, transporting, and serving; warewashing and sanitation; and energy and power systems are surveyed. Items such as kitchen tools, dining supplies, china, glass, silver, and food service hardware also are featured. Item descriptions include manufacturers' catalog data, technical facts, equipment options, production capability, portion control information, and dimensional and power specifications. The information also may be useful to restaurateurs, dietitians, designers, engineers, and sales and purchasing agents. (nm)
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Библиографическая информация
Эту запись предоставил National Agricultural Library
