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: 647.950682Item 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.