Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, and Costas Katsigris.
By: Thomas, Chris.
Contributor(s): Norman, Edwin J | [Katsigris, Costas ].Material type: BookPublisher: Hoboken : Wiley, 2014Copyright date: ©2014Edition: Fourth edition.Description: ix, 515 pages : illustrations ; 28 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781118297742 (hardback).Subject(s): Food service management | Food service -- Equipment and supplies | Restaurants -- Design and construction | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 647.95068
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode||Item holds|
|Books||Main Library: Circulation Section||TX 911.3 .M27 T46 2014 (Browse shelf)||c.1||Available||Requested by College of Tourism, Hospitality and Transportation Management||16-027981|
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|TX 911.3 .M27 P39 2012 Foodservice management :||TX 911.3 .M27 P39 2014 Foodservice management :||TX 911.3.M27 .R49 2013 Foodservice management fundamentals /||TX 911.3 .M27 T46 2014 Design and equipment for restaurants and foodservice :||TX 911.3.M27 W35 2009 Introduction to hospitality operations /||TX 911.3.M27 W35 2009 Introduction to hospitality operations /||TX 911.3.M27 W35 2014 Introduction to hospitality management /|
Getting Your Project Started -- Principles of Kitchen Design -- Front-Of-House Atmosphere and Design -- Planning Back-Of-House Support Areas -- Electricity and Energy Management -- Gas, Steam, and Water -- Design and Environment -- 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 -- Dish washing and Waste Disposal -- Miscellaneous Kitchen Equipment.
"This text shows the reader how to plan and develop a restaurant or foodservice space. 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 book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"-- Provided by publisher.