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

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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


Chapter 1: Economics of Site Selection.

Chapter 2: Restaurant Atmosphere and Design.

Chapter 3 Principles of Kitchen Design.

Chapter 4: Space Allocation.

Chapter 5: Electricity and Energy Management.

Chapter 6: Gas, Steam, and Water.

Chapter 7: Design and Environment.

Chapter 8: Safety and Sanitation.

Chapter 9: Buying and Installing Foodservice Equipment.

Chapter 10: Storage Equipment: Dry and Refrigerated.

Chapter 11: Preparation Equipment: Ranges and Ovens.

Chapter 12: Preparation Equipment: Fryers and Fry Stations.

Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.

Chapter 14: Steam Cooking Equipment.

Chapter 15: Cook-Chill Technology.

Chapter 16: Dishwashing and Waste Disposal.

Chapter 17: Miscellaneous Kitchen Equipment.

Chapter 18: Smallware for Kitchens.

Chapter 19: Tableware.

Chapter 20: Linens and Laundry.



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