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Manual of Equipment and Design for the Foodservice Industry

Nation's Restaurant News, Sept 25, 1989 by Michael Schrader

MANUAL OF EQUIPMENT AND DESIGN FOR THE FOODSERVICE INDUSTRY

Carl Scriven and James W. Stevens

This comprehensive guide is replete with isometric drawings that show pieces of equipment and details of constructions. Although more space is given to illustrations than to text, the verbal portion of this book is clear and concise. Of special interest are the chapters on refrigeration, preparation equipment, and cooking equipment. This is an up-to-date, informative handbook that will prove useful to operators who want to know the latest developments on the equipment scene.

COPYRIGHT 1989 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2008 Gale, Cengage Learning
 

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