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Cha12 Layout

Dean Louie, profile picture
Dean Louie

The document outlines the layout and design planning process for food and beverage operations. It discusses factors to consider in kitchen design like workflow, layouts, and equipment. It also summarizes considerations for redesigning receiving, storage, dining, and lounge areas, such as accommodations, atmosphere, and capacity. The document describes types of equipment needed for cooking, food storage, and beverage dispensing.

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