Teaches the latest facts on selection, placement, and use of equipment to obtain and maintain an efficient operation in facilities offering group dining.  This handbook and reference reflects the rapid changes in the food service industry. It provides information on the selection, placement, and use of food service equipment and provides guidelines for the basic principles of layout. It is directed to architects, contractors, administrators, dietitians, managers, and consultants who may be involved in building or remodeling a facility, replacing equipment, and/or improving the efficiency of food service departments in hospitals, nursing homes, restaurants, and schools. It may be used as a reference book in community colleges and post-secondary schools.

Food service equipment

Science & Math

Jernigan, Anna Katherine

Agricultural Sciences

Iowa State University Press

Teaches the latest facts on selection, placement, and use of equipment to obtain and maintain an efficient operation in facilities offering group dining. 
This handbook and reference reflects the rapid changes in the food service industry. It provides information on the selection, placement, and use of food service equipment and provides guidelines for the basic principles of layout. It is directed to architects, contractors, administrators, dietitians, managers, and consultants who may be involved in building or remodeling a facility, replacing equipment, and/or improving the efficiency of food service departments in hospitals, nursing homes, restaurants, and schools. It may be used as a reference book in community colleges and post-secondary schools.

Food Service Equipment

Business & Money

Ross, Lynne Nannen

Industries

"the dietitian is the staff person responsible for consultation"

Nutrition in Long Term Care Facilities: A Handbook for Dietitians

Health, Fitness & Dieting

Nutrition

Academy of Nutrition & Dietetics

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Books by Jernigan, Anna Katherine