Design and equipment for restaurants and foodservice : A Management View / Costas Katsigris and Chris Thomas

By:

Katsigris, Costas

Contributor(s):

Thomas, Chris [Co-author]

Material type: Text

TextLanguage: English Publication details: John Wiley, 2009. New Jersey:Edition: 3rd edDescription: xvii, 603 pISBN:

9780471762485

Subject(s):

DDC classification:

647.95 KAT-D

Contents:

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.

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Books	Library, SPAB H-1	Non Fiction	647.95 KAT-D (Browse shelf(Opens below))	Available		002595

Total holds: 0

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.

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