Explore restaurant design and foodservice equipment management with this comprehensive 3rd edition by Katsigris and Thomas. “Design and Equipment for Restaurants and Foodservice: A Management View” offers practical insights into layout planning, equipment selection, and operational efficiency. Gain a managerial perspective on optimizing your foodservice business, covering everything from kitchen design to front-of-house considerations. Ideal for students, professionals, and entrepreneurs in the hospitality industry seeking to create successful and efficient dining establishments.

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