Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, Costas Katsigris.

Includes bibliographical references and index.

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 -- Dishwashing 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.