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pitch pitch
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7 years ago
You are the manager of a large foodservice facility that has some very old, malfunctioning equipment. In developing your capital budget, you need to make some decisions about replacing some of the equipment. You decide to prioritize your needs and pick three pieces of equipment to replace this year. You decide you will budget for a convection oven with a range top, a convection steamer, and a tilting fry pan. How will you go about getting information and prices for each of these pieces of equipment?
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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7 years ago
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pitch Author
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#2
7 years ago
I searched the whole forum and couldn't find anything, really appreciate your input
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7 years ago
Don't forget to mark as solved!
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