Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris

Wiley | October 6, 2008 | Hardcover

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The New Edition of a Favorite Resource!

From the decor that helps define the customer''s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

  • New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
  • New information on technology use in foodservice
  • Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
  • Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
  • The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities ActClearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Format: Hardcover

Dimensions: 624 pages, 11.08 × 8.74 × 1.21 in

Published: October 6, 2008

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471762482

ISBN - 13: 9780471762485

Found in: Science and Nature

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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: 624 pages, 11.08 × 8.74 × 1.21 in

Published: October 6, 2008

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0471762482

ISBN - 13: 9780471762485

Table of Contents

Preface.

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.

Glossary.

Index.

From the Publisher

The New Edition of a Favorite Resource!

From the decor that helps define the customer''s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

  • New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
  • New information on technology use in foodservice
  • Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
  • Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
  • The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities ActClearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

From the Jacket

The New Edition of a Favorite Resource

From the décor that helps define the customer''s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

  • New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles

  • New information on technology use in foodservice

  • Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control

  • Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring

  • The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act

    Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

About 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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