000 01527nam a2200253Ia 4500
005 20240426171045.0
008 160802s9999 xx 000 0 und d
020 _a9780471762485
041 _aeng
082 _a647.95
_bKAT-D
100 _aKatsigris, Costas
_960968
245 _aDesign and equipment for restaurants and foodservice :
_bA Management View /
_cCostas Katsigris and Chris Thomas
250 _a3rd ed.
260 _bJohn Wiley,
_c2009.
_aNew Jersey:
300 _axvii, 603 p.
500 _aInclude Index
505 _a 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.
650 _aPL
_959483
650 _aFood service
_x Equipment and supplies.
_959318
650 _a Restaurants
_x Design and construction.
_960278
650 _aFood service management
_959318
700 _aThomas, Chris
_4Co-author
_960458
942 _cBK
999 _c1950
_d1950