Abstract
The term kitchen size may refer to either the physical size or the number of staff employed.
Preview
Unable to display preview. Download preview PDF.
Copyright information
© 1990 Eunice Taylor and Jerry Taylor
About this chapter
Cite this chapter
Taylor, E., Taylor, J. (1990). Kitchen Organisation. In: Mastering Catering Theory. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-20616-2_4
Download citation
DOI: https://doi.org/10.1007/978-1-349-20616-2_4
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-47191-3
Online ISBN: 978-1-349-20616-2
eBook Packages: Palgrave Business & Management CollectionBusiness and Management (R0)