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Design and Equipment for Restaurants and Foodservice: A Management View / Edition 3

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Overview

In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere.
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Product Details

  • ISBN-13: 9780471762485
  • Publisher: Wiley
  • Publication date: 10/6/2008
  • Edition description: Older Edition
  • Edition number: 3
  • Pages: 624
  • Product dimensions: 8.70 (w) x 11.00 (h) x 1.50 (d)

Meet the Author

Costas Katsigris is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also coauthor of The Bar and Beverage Book, Fourth Edition, published by Wiley.

Chris THomas is a professional writer who specializes in food- and wine-related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.

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Table of Contents

Preface
Ch. 1 Economics of Site Selection
Ch. 2 Restaurant Atmosphere and Design
Ch. 3 Principles of Kitchen Design
Ch. 4 Space Allocation
Ch. 5 Electricity and Energy Management
Ch. 6 Gas, Steam, and Water
Ch. 7 Environmental Concerns, Safety, and Sanitation
Ch. 8 Buying and Installing Foodservice Equipment
Ch. 9 Storage Equipment: Dry and Refrigerated
Ch. 10 Preparation Equipment: Ranges and Ovens
Ch. 11 Preparation Equipment: Fryers and Fry Stations
Ch. 12 Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans
Ch. 13 Steam Cooking Equipment
Ch. 14 Cook-Chill Technology
Ch. 15 Dishwashing and Waste Disposal
Ch. 16 Miscellaneous Kitchen Equipment
Ch. 17 Smallware for Kitchens
Ch. 18 Tableware
Ch. 19 Linens and Table Coverings
Glossary
Index
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