Foodservice Equipment: Operation, Sanitation, and Maintenance by John A. Drysdale offers comprehensive insights into foodservice equipment management.

• Explains how to operate, clean, sanitize, and maintain equipment.
• Covers FDA's Model Food Code and HACCP.
• Discusses safety issues and equipment maintenance.
• Includes operational differences in cooking equipment.
• Describes refrigeration and sanitation equipment operations.

Published by Hospitality Publications LLC.