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Food Service Equipment Guide
 This guide presents a decisionmaking process and critical pathway approach to purchasing conventional food service production equipment. Addresses issues related to new construction, renovation and replacements Developed by NFSMI, FNS printed a limited number of copies for distribution to school food authorities.
Printed: March 1999
Distributed: to each school food authority nationwide, and state agencies.
Available: Only available in PDF.
Chapter 1: User's Guide
Chapter 2: Industry Trends
Chapter 3: View of the Equipment Industry
Chapter 4: Project Planning
Chapter 5: Equipment by Functional Areas
Chapter 6: Decision Process
Chapter 7: Specification Development
Chapter 8: Bid Process
Chapter 9: Receiving Process
Chapter 10: Alternate Purchasing Strategies
Glossary
Guidelines
Charts and Index
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