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Restaurant and Food Service Equipment [Paperback]

John A. Drysdale
5.0 out of 5 stars  See all reviews (1 customer review)

List Price: $55.80
Price: $42.20 & FREE Shipping. Details
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Book Description

February 26, 2009 0135017882 978-0135017883 1
A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

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Restaurant and Food Service Equipment + ServSafe CourseBook with Answer Sheet (6th Edition) (MyServSafeLab Series)
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Product Details

  • Paperback: 168 pages
  • Publisher: Prentice Hall; 1 edition (February 26, 2009)
  • Language: English
  • ISBN-10: 0135017882
  • ISBN-13: 978-0135017883
  • Product Dimensions: 0.6 x 8.3 x 10.8 inches
  • Shipping Weight: 10.4 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #460,390 in Books (See Top 100 in Books)

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5.0 out of 5 stars Great teaching aide May 6, 2012
Format:Paperback|Verified Purchase
This is a very helpful guide to equipment usage for students just learning the trade and to experienced chefs. Very detailed information
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