Design and equipment for restaurants and foodservice : a management view
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Costas Katsigris; Chris Thomas
- ناشر : Hoboken, N.J. : Wiley,
- چاپ و سال / کشور: 2009
- شابک / ISBN : 9780471762485
Description
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.
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
