TY - BOOK AU - Katsigris,Costas AU - Thomas,Chris TI - Design and equipment for restaurants and foodservice: a management view SN - 9780471762485 (hbk.) U1 - 647.950682 PY - 2009/// CY - Hoboken, N.J. PB - John Wiley KW - Food service management KW - Food service KW - Equipment and supplies KW - Restaurants KW - Design and construction N1 - 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 ER -