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Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.

By: Katsigris, Costas.
Contributor(s): Thomas, Chris.
Publisher: New York : Wiley, c1999Description: xviii, 510 p. : ill. ; 29 cm.ISBN: 0471090689.Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionDDC classification: 647.950682
Contents:
1. Economics of site selection.- 2. Restaurant atmosphere and design.- 3. Principles of kitchen design.- 4 Space allocation.- 5. Electricity and energy maagement.- 6 Gas, steam, water.- 7. Environmental concerns, safety and sanitation.- 8. Buying and installing foodservice equipment.- 9. Storage eqipment: dry and refrigerated.- 10. Preparation equipment : ranges and ovens.- 11 Preparation equipment : fryers and fry stations.- 12. Preparation equipment : Broilers, griddles and tilting braising pans.- 13. Steam cooking equipment .- 14 Cook-chill technology.- 15 Dishwashing and waste disposal.- 16 Miscellaneous kitchen equipment.- 17. Smallware for kitchnens.- 18 Tableware.- 19 Lines and table coverings.- Glossary.- Index.
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,RA 5000041811

Includes index.

1. Economics of site selection.- 2. Restaurant atmosphere and design.- 3. Principles of kitchen design.- 4 Space allocation.- 5. Electricity and energy maagement.- 6 Gas, steam, water.- 7. Environmental concerns, safety and sanitation.- 8. Buying and installing foodservice equipment.- 9. Storage eqipment: dry and refrigerated.- 10. Preparation equipment : ranges and ovens.- 11 Preparation equipment : fryers and fry stations.- 12. Preparation equipment : Broilers, griddles and tilting braising pans.- 13. Steam cooking equipment .- 14 Cook-chill technology.- 15 Dishwashing and waste disposal.- 16 Miscellaneous kitchen equipment.- 17. Smallware for kitchnens.- 18 Tableware.- 19 Lines and table coverings.- Glossary.- Index.