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