02051nam a22002417a#4500001000700000007000300007008004100010020001800051050002400069100002200093245007600115246005700191250001900248260002900267300001000296505080100306520055501107650002801662650004301690650004301733700001801776700001501794827511tz180115t2013    th ||||| |||| 00| 0 eng d  a9781118297742  aTX911.3.M27b.K395	  aKatsigris, Costas  aDesign and equipment for restaurants and foodservice: a management view  aDesign and equipment for restaurants and foodservice  aFourth edition  aHoboken :bWiley,c2013.  a515 p  aCh. 1	Economics of Site Selection	   Ch. 2	Restaurant Atmosphere and Design	   Ch. 3	Principles of Kitchen Design	   Ch. 4	Space Allocation	   Ch. 5	Electricity and Energy Management	   Ch. 6	Gas, Steam, and Water	   Ch. 7	Environmental Concerns, Safety, and Sanitation	   Ch. 8	Buying and Installing Foodservice Equipment	   Ch. 9	Storage Equipment: Dry and Refrigerated	   Ch. 10	Preparation Equipment: Ranges and Ovens	   Ch. 11	Preparation Equipment: Fryers and Fry Stations	   Ch. 12	Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans	   Ch. 13	Steam Cooking Equipment	   Ch. 14	Cook-Chill Technology	   Ch. 15	Dishwashing and Waste Disposal	   Ch. 16	Miscellaneous Kitchen Equipment	   Ch. 17	Smallware for Kitchens	   Ch. 18	Tableware	   Ch. 19	Linens and Table Coverings  a"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"--  aFood service management  aFood service -- Equipment and supplies  aRestaurants -- Design and construction  aThomas, Chris  aNorman, Ed