Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Edwin J. Norman

Wiley | September 23, 2013 | Hardcover

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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Format: Hardcover

Dimensions: 528 pages, 11.1 × 8.76 × 1.41 in

Published: September 23, 2013

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1118297741

ISBN - 13: 9781118297742

Found in: Science and Nature

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Design and Equipment for Restaurants and Foodservice: A Management View

Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Edwin J. Norman

Format: Hardcover

Dimensions: 528 pages, 11.1 × 8.76 × 1.41 in

Published: September 23, 2013

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1118297741

ISBN - 13: 9781118297742

Table of Contents

Preface Vi1 Getting Your Project Started 1Introduction And Learning Objectives 11-1 Initial Planning And Project Considerations 21-2 Finding A Qualified Designer Or Consultant 81-3 Types Of Designers And Consultants 101-4 Who Is The Consultant's Customer? 121-5 Establishing A Scope Of Work And Fair Fees 121-6 Business Professionalism And Ethics 15Summary 15Study Questions 162 Principles Of Kitchen Design 17Introduction And Learning Objectives 172-1 Trends In Kitchen Design 192-2 Making The Numbers Work 212-3 Basic Kitchen Design Guidelines 252-4 Flow And Kitchen Design 312-5 Space Analysis 342-6 Service Or Banquet Kitchens 442-7 Food Safety And Kitchen Design 46Summary 47Study Questions 48Facility Design: Kendall College 003 Front-Of-House Atmosphere And Design 49Introduction And Learning Objectives 493-1 Creating An Atmosphere 493-2 Planning Front-Of-House Spaces 523-3 To Bar Or Not To Bar? 70Summary 75Study Questions 75Conversation: Tom Galvin, Foodservice Designer 004 Planning Back-Of-House Support Areas 77Introduction And Learning Objectives 774-1 Allocating Work Spaces 784-2 Space Planning And The Americans WithDisabilities Act 89Summary 94Study Questions 955 Electricity And Energy Management 96Introduction And Learning Objectives 965-1 Understanding Energy Use 965-2 Energy Audits 985-3 Understanding And Measuring Electricity 995-4 Understanding Electric Bills 1075-5 Power Failures 1145-6 Energy Conservation 1195-7 Constructing An Energy-EfficientBuilding 124Summary 127S
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From the Publisher

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.