Design and Equipment for Restaurants and Foodservice: A Management View, Second Edition / Edition 2

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The definitive guide to foodservice equipment and design-from inception to completion

Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.

In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.

Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:

• Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities

• New coverage of costs associated with restaurant start-up

• New photographs and diagrams featuring cutting-edge foodservice equipment

• Guidelines to designing kitchen and storage areas for maximum efficiency

•Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop

• Helpful coverage of safety and health-related concerns

• Expanded coverage of energy conservation

• Discussion of new types of lighting and HVAC technology

With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

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Product Details

  • ISBN-13: 9780471460060
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 3/11/2005
  • Edition description: REV
  • Edition number: 2
  • Pages: 576
  • Product dimensions: 8.50 (w) x 11.00 (h) x 1.30 (d)

Meet the Author

COSTAS KATSIGRIS is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and an adjunct lecturer at the University of North Texas in Denton.

CHRIS THOMAS is a professional writer specializing in food and wine topics. This is her fifth textbook for John Wiley & Sons.
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Table of Contents

Ch. 1 Economics of site selection 1
Ch. 2 Restaurant atmosphere and design 26
Ch. 3 Principles of kitchen design 53
Ch. 4 Space allocation 84
Ch. 5 Electricity and energy management 110
Ch. 6 Gas, steam, and water 148
Ch. 7 Design and environment 185
Ch. 8 Safety and sanitation 215
Ch. 9 Buying and installing foodservice equipment 240
Ch. 10 Storage equipment : dry and refrigerated 276
Ch. 11 Preparation equipment : ranges and ovens 303
Ch. 12 Preparation equipment : fryers and fry stations 334
Ch. 13 Preparation equipment : broilers, griddles, and tilting braising pans 352
Ch. 14 Steam cooking equipment 377
Ch. 15 Cook-chill technology 401
Ch. 16 Dishwashing and waste disposal 418
Ch. 17 Miscellaneous kitchen equipment 447
Ch. 18 Smallware for kitchens 468
Ch. 19 Tableware 491
Ch. 20 Linens and table coverings 513
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