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Jernigan, Anna Katherine; Ross, Lynne Nannen – 1989
This book provides information that will help in purchasing the kind of food service equipment most useful in any given facility. Hence, it should be of value to architects, contractors, administrators, dietitians, managers, and others involved in remodeling a facility, replacing equipment, and/or improving the efficiency of food service…
Descriptors: Design Requirements, Equipment, Facility Planning, Facility Requirements
