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Restaurant Equipment Co. Medical Equipment Planner Kuwait.



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restaurant equipment co - Design and




Design and Equipment for Restaurants and Foodservice: A Management View


Design and Equipment for Restaurants and Foodservice: A Management View



The New Edition of a Favorite Resource!
From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.
Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.
Revised and updated with the latest foodservice industry trends, this new Third Edition features:
New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
New information on technology use in foodservice
Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act
Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

The New Edition of a Favorite Resource!
From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.
Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.
Revised and updated with the latest foodservice industry trends, this new Third Edition features:
New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
New information on technology use in foodservice
Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act
Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.










80% (12)





Ugly but ready.




Ugly but ready.





What a long day yesterday. It was a day of recording but I was hoping
that we could breeze through the shows and I'd still have some time to
get other stuff done. But you know - "carefully laid plans of mice and
men." It started with my co-host showing up late - she said she was
sick and had to stop by and see a doctor on her way. The the studio
had equipment issues so we had to reshoot two shows and also kill time
while they rebooted the system and tested it. So we actually ended up
getting out of the studio 2 hours later than we usually do. I should
have never thought we could get things done quicker.
Anyway, we did get all the shows shot and I swung by the restaurant to
pick you up Avya. Then I had to get home to see your sister who had
been home alone studying for her test. After putting together dinner I
thought I had just enough time to frost the houses together.

Due to my crazy schedule I have rushed through things to get them done
instead of taking my time and enjoying the experience. May haste
really shows in the poor quality of the gingerbread houses - all the
pieces are too thick so the houses don't fit together like the should.
We're going to have to do a lot of covering up with the decorations.
But this will be part of the story for this year's gingerbread house
party.











Zach and James Celebrating ... Really




Zach and James Celebrating ... Really





Since this photo ended up first in the list, I'll introduce the story here. Koreans celebrate the 100th day anniversary of things. Babies have a big party on their 100th day of life. Couples celebrate their 100th day together. So, like a good little Korean, on my 100th day in Korea I dragged my co-workers James and Lisa (somehow I always use her Korean name Yi-hoon) to a posh restaurant I discovered online. Ok ok, I didn't really drag them. Not even figuratively. Also, James was celebrating his 1-year anniversary of teaching at my hagwon. So we did it up in style. Enjoy the pics and be careful not to drool on your electronic equipment.









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restaurant equipment co




How to Start a Specialty Restaurant






How You Can Make Money Quickly & Easily With A Specialty Restaurant: Juice, Smoothies, Coffee and Fusion Concepts.

Here's the basic skinny on the juice, smoothie and coffee biz: People plunk down $4 dollars for a smoothie because they are willing to pay for health. They don't think twice about it! The government is watching the restaurant industry very carefully because the obesity epidemic. So, anything natural and healthy is hot! Couple that with gourmet coffee and you've got a fusion concept that is a real winner. I'm selling this starter eBook cheap! Why? Because I want to provide you with the basic information you will need to assess if this right for you. It's that simple.

Consumers are demanding healthier meal alternatives.
Now is the time to cash in on this healthy income opportunity.

How You Can Make Money Quickly & Easily With A Specialty Restaurant: Juice, Smoothies, Coffee and Fusion Concepts.

Here's the basic skinny on the juice, smoothie and coffee biz: People plunk down $4 dollars for a smoothie because they are willing to pay for health. They don't think twice about it! The government is watching the restaurant industry very carefully because the obesity epidemic. So, anything natural and healthy is hot! Couple that with gourmet coffee and you've got a fusion concept that is a real winner. I'm selling this starter eBook cheap! Why? Because I want to provide you with the basic information you will need to assess if this right for you. It's that simple.

Consumers are demanding healthier meal alternatives.
Now is the time to cash in on this healthy income opportunity.










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