Abstract
Foodservice Research InternationalVolume 3, Issue 3 p. 129-152 DESIGNING KITCHENS FOR PROGRESSIVE COOKING RANDY TUCKER, RANDY TUCKER Quality Assurance Group Pillsbury Corporation Minneapolis, MN 55402Search for more papers by this authorO. PETER SNYDER Jr., O. PETER SNYDER Jr. President Hospitality Institute of Technology and Management 830 Transfer Road St. Paul, MN 55114Search for more papers by this author RANDY TUCKER, RANDY TUCKER Quality Assurance Group Pillsbury Corporation Minneapolis, MN 55402Search for more papers by this authorO. PETER SNYDER Jr., O. PETER SNYDER Jr. President Hospitality Institute of Technology and Management 830 Transfer Road St. Paul, MN 55114Search for more papers by this author First published: December 1984 https://doi.org/10.1111/j.1745-4506.1984.tb00060.xAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume3, Issue3December 1984Pages 129-152 RelatedInformation
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
