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Feustel, James C.
June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF15
Trade Publication
This article offers a number of tips for having a service contract for a company to perform repairs and maintenance on food service equipment of a restaurant operator in the U.S. It advises restaurant operators to consider the location of service centers. It suggests to select a service agent that has ties to several manufacturers. It also notes that routine preventive maintenance is vitally important to the longevity and efficiency of equipment.


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