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Restaurant and Food Service Equipment Paperback – February 26, 2009

ISBN-13: 978-0135017883 ISBN-10: 0135017882 Edition: 1st

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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: 8.1 x 0.5 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: #652,137 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

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. An excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.

 

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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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