De: R$ 1.709,73Por: R$ 1.196,81ou X de
Economia de R$ 512,92Para envios internacionais, simule o frete no carrinho de compras.
Sinopse
In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.
Ficha técnica
Especificações
ISBN | 9780471699637 |
---|---|
Pré venda | Não |
Peso | 411g |
Autor para link | BIRCHFIELD JOHN C. |
Livro disponível - pronta entrega | Não |
Dimensões | 23 x 16 x 1 |
Tipo item | Livro Importado |
Número de páginas | 368 |
Número da edição | 1ª EDIÇÃO - 2007 |
Código Interno | 528420 |
Código de barras | 9780471699637 |
Acabamento | PAPERBACK |
Autor | BIRCHFIELD, JOHN C. |
Editora | JOHN WILEY |
Sob encomenda | Sim |