A Guide for Purchasing Foodservice Equipment
Presents a decision-making process and critical pathway approach to purchasing conventional foodservice production equipment. Addresses issues related to new construction, renovation, and replacements. Companion reference to The New Design Handbook for School Food Service. Published 1998. #R35-98.
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Chapter 3: View of the Equipment Industry
Chapter 5: Equipment by Functional Areas
Chapter 7: Specification Development
Chapter 10: Alternate Purchasing Strategies