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 | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 22 , Side 1, TierNo 2, BayNo 1 |
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 | 5000048753 |
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| 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Design and equipment for restaurants and foodservice : | 647.950682 KAT Restaurant planning, design, and construction : |
Includes 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 - 20. Linens and laundry.