000 01896nam a2200241Ia 4500
003 NULRC
005 20250520094839.0
008 250520s9999 xx 000 0 und d
020 _a471460060
040 _cNULRC
050 _aTX 911.3.M27 .K38 2006
100 _aKatsigris, Costas
_eauthor
245 0 _aDesign and equipment for restaurants and foodservice :
_ba management view /
_cCostas Katsigris and Chris Thomas
250 _aSecond Edition
260 _aNew Jersey :
_bJohn Wiley & Son, Inc.,
_cc2006
300 _axvi, 560 pages :
_billustrations ;
_c28 cm.
504 _aIncludes index.
505 _aChapter 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 Tables Coverings.
520 _aFocusing on the design and equipment of restaurants and foodservice facilities, this book offers coverage of site selection and the changing diversity of restaurants and mixed theme facilities. It reflects the trends in design and the equipment technologies.
650 _aFOOD SERVICE MANAGEMENT
700 _aThomas, Chris
_eco-author
942 _2lcc
_cBK
999 _c4264
_d4264