TY  - BOOK
AU  - Katsigris,Costas
AU  - Thomas,Chris
TI  - Design and equipment for restaurants and foodservice: a management view 
SN  - 0471090689
U1  - 647.950682 
PY  - 1999///
CY  - New York
PB  - 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 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
ER  -