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Design and equipment for restaurants and foodservice : a management view

Author: Costas Katsigris; Chris Thomas
Publisher: Hoboken, N.J. : J. Wiley, ©2005.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
"In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning  Read more...
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Additional Physical Format: Online version:
Katsigris, Costas.
Design and equipment for restaurants and foodservice.
Hoboken, N.J. : John Wiley, ©2006
(OCoLC)761229004
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Costas Katsigris; Chris Thomas
ISBN: 0471460060 9780471460060
OCLC Number: 56777620
Notes: Includes index.
Description: xvi, 560 pages : illustrations ; 29 cm
Contents: Economics of site selection --
Restaurant atmosphere and design --
Principles of kitchen design --
Space allocation --
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 --
Dishwashing and waste disposal --
Miscellaneous kitchen equipment --
Smallware for kitchens --
Tableware --
Linens and table coverings.
Responsibility: Costas Katsigris, Chris Thomas.
More information:

Abstract:

"In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work." "With interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is a resource for hospitality management students and professionals alike."--Jacket.

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