Design and equipment for restaurants and foodservice : A Management View /
Katsigris, Costas
Design and equipment for restaurants and foodservice : A Management View / Costas Katsigris and Chris Thomas - 3rd ed. - New Jersey: John Wiley, 2009. - xvii, 603 p.
Include 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.
9780471762485
PL
Food service-- Equipment and supplies.
Restaurants -- Design and construction.
Food service management
647.95 / KAT-D
Design and equipment for restaurants and foodservice : A Management View / Costas Katsigris and Chris Thomas - 3rd ed. - New Jersey: John Wiley, 2009. - xvii, 603 p.
Include 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.
9780471762485
PL
Food service-- Equipment and supplies.
Restaurants -- Design and construction.
Food service management
647.95 / KAT-D