Elements of a well designed kitchen, common materials used, trends in kitchen design and accommodating those with special needs. Standard 4 Objective 3.
Child Nutrition Facilities Layout Murray-Corban Foodservice Design Consultants Bill Murray, FCSI Karen Corban, MA, RD, LD.
ICT systems. Learning Objectives We are learning about: –The specialist ICT equipment that can be used –The use of microprocessor technology in commercial.
