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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 : John Wiley, 2006Edition: 2nd ed.Description: xvi, 560 p. : ill. ; 28 cm.ISBN: 0471460060.Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and constructionDDC classification: 647.950682
Contents:
1. Economics of site selection - 2. Introduction 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 table coverings.
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 SCAFS,70003,03,RM 5000159834
Main Collection Taylor's Library-TU
647.950682 KAT (Browse shelf) 1 Available SHTEx,70002,03,RM 1000811234
Graduate Collection Taylor's Library-TU
647.950682 KAT (Browse shelf) 1 Available SCAFS,70003,03,RM 1000806545
Main Collection Taylor's Library-TU
647.950682 KAT (Browse shelf) 1 Available SHTEx,70002,03,RA 1000805627

Includes index.

1. Economics of site selection - 2. Introduction 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 table coverings.