Economics of Site Selection.
Restaurant Atmosphere and Design.
Principles of Kitchen Design.
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.
Dishwashing and Waste Disposal.
Miscellaneous Kitchen Equipment.
Smallware for Kitchens.
Linens and Table Coverings.