Design and equipment for restaurants and foodservice : A Management View /
Costas Katsigris and Chris Thomas
- 3rd ed.
- New Jersey: John Wiley, 2009.
- xvii, 603 p.
Include Index
1. Economics of site selection -- 2. Restaurant atmosphere and design -- 3. Principles of kitchen design -- 4. Space allocation -- 5. Electricity and energy management -- 6. Gas, steam, and water -- 7. Design and environment -- 8. Safety and sanitation -- 9. Buying and installing foodservice equipment -- 10. Storage equipment: dry and refrigerated -- 11. Preparation equipment: ranges and ovens -- 12. Preparation equipment: fryers and fry stations -- 13. Preparation equipment: broilers, griddles, and tilting braising pans -- 14. Steam cooking equipment -- 15. Cook-chill technology -- 16. Dishwashing and waste disposal -- 17. Miscellaneous kitchen equipment -- 18. Smallware for kitchens -- 19. Tableware.
9780471762485
PL Food service-- Equipment and supplies. Restaurants -- Design and construction. Food service management