DESIGN AND EQUIPMENT FOR RESTAURANTS AND FOODSERVICE : A MANAGEMENT KATSIGRIS C. THOMAS C. / VIEW Księgarnia

This student friendly text covers how to plan, design, and purchase equipment for a restaurant ,or foodservice facility.

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 books offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.

Table of Contents

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.

624 pages, Paperback

Po otrzymaniu zamówienia poinformujemy,
czy wybrany tytuł polskojęzyczny lub anglojęzyczny jest aktualnie na półce księgarni.