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| Web URL(s): | http://archive.lib.msu.edu/tic/golfd/article/1976oct26.pdf
Last checked: 03/04/2013
Requires: PDF Reader |
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| Publication Type:
| Trade |
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| Author(s): | Zaccarelli, Herman |
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| Author Affiliation: | Contributing Editor, Golf Business |
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| Title: | Blueprint for club kitchen planning |
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| Source: | Golf Business. Vol. 51, No. 10, October 1976, p. 26-27, 29-30. |
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| Publishing Information: | Cleveland, Ohio: The Harvest Publishing Company |
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| # of Pages: | 4 |
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| Keywords: | TIC Keywords: Capital costs; Customer relations; Efficiency; Equipment; Recommendations
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| Abstract/Contents: | Provides recommendations for building plans for a club kitchen, listing the major costs as food and staff. Notes three potential guidelines for efficient operation which include proper place of equipment, serving quality food, and proper placement of personnel. States that results of these guidelines may be greater customer satisfaction, improvement in handling of materials, improvement in employees' working conditions, reduction in operation expenses, and better overall control of the entire kitchen operation. Suggests consulting an expert and preparing preliminary layout of everything. Concludes with four points to consider after all the ideas and recommendations "have been considered and evaluated." |
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| Language: | English |
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| References: | 0 |
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| Note: | Includes sidebar, "Some reminders", p. 29
Schematics
Figures |
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| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Zaccarelli, H. 1976. Blueprint for club kitchen planning. Golfdom: Bus. J. Golf. 51(10):p. 26-27, 29-30. |
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| Web URL(s):
http://archive.lib.msu.edu/tic/golfd/article/1976oct26.pdf
Last checked: 03/04/2013
Requires: PDF Reader |
| 
MSU catalog number: b2204295 |
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