000			01473nam a2200217Ia 4500
005			20250730165128.0
008			250728s9999 xx 000 0 und d
020			_a978-0-13-501788-3
082			_aC 632 D84r
100			_aDrysdale, John A.
245		0	_aRestaurant food service equipment
260			_aUpper Saddle River, New Jersey
260			_b Prentice Hall
260			_c2010
300			_axi, 152 p.
300			_bIncludes index
520			_aCountless outbreaks of foodborne illness are traced to improper cleaning of equipment. Countless accidents in foodservice operations are caused by improper use of equip ment. Countless dollars are wasted by repair and replacement of equipment that was not properly maintained. This book is not intended as a primary course text but rather for use as a supplemental text. It is applicable for an introductory foods class, a sanitation and food safety course such as ServSafe, or in more advanced courses dealing with kitchen layout and design, equip ment purchasing, or foodservice engineering. Conceivably, the student could therefore be expected to receive multiple uses out of a single book. The text explains how to properly clean, use, and maintain most of the major pieces of equipment in the kitchen. It is heavily illustrated to aid the student in comprehending the step-by-step procedures.
650			_aFood service - Equipment and supplies
650			_aFood service - Sanitation
942			_2ddc _cBK
999			_c1102 _d1102