[ToC]

 

Bessie Brooks West, Levelle Wood, and Virginia F. Harger, Food Service in Institutions, John Wiley & Sons, 1967

SOME ARRANGEMENTS OF FRACTIONAL-SIZE COUNTER PAN COMBINATIONS

Hot food serving counters may be designed and constructed for two or more openings, moist or dry heat, gas or electricity, separate heat controls for individual sections or for the unit, and space below enclosed or fitted for dish storage.

The selection of inserts for this type of counter should be made to meet the demands at peak times for the best service of all the usual types of hot food included on a menu.