Katsigris, Costas. <br/><br/>
Design and equipment for restaurants and foodservice :  a management view / 
Costas Katsigris, Chris Thomas. 
 - 3rd ed. 
 - Hoboken, N.J. :  John Wiley,  c2009. 
 - xvii, 603 p. :  ill. ;  29 cm. 
<br/><br/> Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780471762485 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.
<br/><br/><label>Dewey Class. No.: </label>647.950682  / KAT