Practical Design, Construction and Operation of Food Facilities

ISBN-10: 0123742048
ISBN-13: 9780123742049
Authors: J. Peter Clark
List price: $185.00

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Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operations, food engineers and scientists must understand the myriad of requirements and responsibilities of successful food facilities. J. Peter Clark provides that guidance in this complete volume. Included are: --A summary of lessons on understanding how management evaluates potential investments and how they can contribute to ultimate shareholder value, and checklists to help accurately estimate…    
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Product details

Binding: Hardcover Publisher: Elsevier Science & Technology Number of pages: 328 Dimensions: 6.25" wide x 9.00" long x 1.00" tall Weight: 1.430 lbs. Language: English