TITLE

Maximizing Space

AUTHOR(S)
Riell, Howard
PUB. DATE
November 2008
SOURCE
FoodService Director;11/15/2008, Vol. 21 Issue 11, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article suggests ways on how food service operators can maximize space in kitchens and serveries. It illustrates how design, ergonomics, multiuse equipment, scheduling and even value-added services from vendors can all contribute to space and dollar savings. It highlights how the size of a piece of equipment definitely plays a prominent role in maximizing space.
ACCESSION #
35345613

 

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