Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris

Wiley | March 11, 1999 | Hardcover |

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This practical overview of foodservice equipment, layout, and design covers everything that a foodservice manager needs to know about the planning, purchasing, and maintenance of foodservice facilities. Emphasizing the day-to-day aspects of foodservice management and energy efficiency, it draws on both interviews and profiles of people working in different areas of the industry-from chefs, to equipment experts, to newcomers.

Format: Hardcover

Dimensions: 528 Pages, 8.66 × 11.02 × 1.18 in

Published: March 11, 1999

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471090689

ISBN - 13: 9780471090687

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– More About This Product –

Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris

Format: Hardcover

Dimensions: 528 Pages, 8.66 × 11.02 × 1.18 in

Published: March 11, 1999

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471090689

ISBN - 13: 9780471090687

Table of Contents

COSTAS KATSIGRIS is Director of the Food and Hospitality Services Program at El Centro College in Dallas, Texas.

CHRIS THOMAS is a professional writer, specializing in food and wine topics.

From the Publisher

This practical overview of foodservice equipment, layout, and design covers everything that a foodservice manager needs to know about the planning, purchasing, and maintenance of foodservice facilities. Emphasizing the day-to-day aspects of foodservice management and energy efficiency, it draws on both interviews and profiles of people working in different areas of the industry-from chefs, to equipment experts, to newcomers.

From the Jacket

Economics of Site Selection.

Restaurant Atmosphere and Design.

Principles of Kitchen Design.

Space Allocation.

Electricity and Energy Management.

Gas, Steam, and Water.

Environmental Concerns, Safety, and Sanitation.

Buying and Installing Foodservice Equipment.

Storage Equipment: Dry and Refrigerated.

Preparation Equipment: Ranges and Ovens.

Preparation Equipment: Fryers and Fry Stations.

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

Steam Cooking Equipment.

Cook-Chill Technology.

Dishwashing and Waste Disposal.

Miscellaneous Kitchen Equipment.

Smallware for Kitchens.

Tableware.

Linens and Table Coverings.

Glossary.

Index.

About the Author

The crucial management aspects of foodservice equipment and design—in a simple, understandable guide for students and professionals. Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they’ll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design. Why learn the hard way—when something goes wrong? 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. Creating and enhancing atmosphere. Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment fo
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