Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.
By: Katsigris, Costas.
Contributor(s): Thomas, Chris.Publisher: Hoboken, N.J. : John Wiley, c2009Edition: 3rd ed.Description: xvii, 603 p. : ill. ; 29 cm.ISBN: 9780471762485 (hbk.).Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionDDC classification: 647.950682
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||647.950682 KAT (Browse shelf)||1||Available||SHTEx,70002,03,AD||5000048455|
|Main Collection||Taylor's Library-TU||647.950682 KAT (Browse shelf)||1||Available||SHTEx,70002,03,RM||1000811242|
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 - 20. Linens and laundry.