Design and Equipment for Restaurants and Foodservice: A Management View
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More About This Title Design and Equipment for Restaurants and Foodservice: A Management View
English
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.
CHRIS THOMAS is a professional writer, specializing in food and wine topics.
English
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.
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.
