TY  - BOOK
AU  - Katsigris, Costas
AU  - Thomas, Chris
TI  - Design and equipment for restaurants and foodservice: A Management View 
SN  - 9780471762485
U1  - 647.95 
PY  - 2009///
CY  - New Jersey
PB  - John Wiley
KW  - PL
KW  - Food service
KW  -  Equipment and supplies
KW  -  Restaurants
KW  -  Design and construction
KW  - Food service management
N1  - Include Index; 	1. Economics of site selection --
2. Restaurant atmosphere and design --
3. Principles of kitchen design --
4. Space allocation --
5. Electricity and energy management --
6. Gas, steam, and water --
7. Design and environment --
8. Safety and sanitation --
9. Buying and installing foodservice equipment --
10. Storage equipment: dry and refrigerated --
11. Preparation equipment: ranges and ovens --
12. Preparation equipment: fryers and fry stations --
13. Preparation equipment: broilers, griddles, and tilting braising pans --
14. Steam cooking equipment --
15. Cook-chill technology --
16. Dishwashing and waste disposal --
17. Miscellaneous kitchen equipment --
18. Smallware for kitchens --
19. Tableware
ER  -