TITLE

What to Do--and Not

AUTHOR(S)
Riell, Howard
PUB. DATE
September 2007
SOURCE
FoodService Director;9/15/2007, Vol. 20 Issue 9, p58
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article offers advice in planning a food service renovation. Gather input from the staff, the people who are on the front lines working that facility and who have ideas about it. Work closely with the designer, consultants or architect so that they know exactly what an operator wants. Change orders are expensive and it is important to minimize any changes after the project has started.
ACCESSION #
26652688

 

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