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008 080926s2009 njua 001 0 eng d
010 _a 2008012188
011 _aBIB MATCHES WORLDCAT
020 _a0471762482
_qcloth (alk. paper)
020 _a9780471762485
_qcloth (alk. paper)
035 _a(ATU)b11397913
035 _a(OCoLC)213480162
040 _aDLC
_beng
_erda
_cDLC
_dBAKER
_dBTCTA
_dOCLCG
_dC#P
_dBWX
_dYDXCP
_dCDX
_dATU
050 0 0 _aTX911.3.M27
_bK395 2009
082 0 0 _a647.95068
_222
100 1 _aKatsigris, Costas,
_eauthor.
_9232231
245 1 0 _aDesign and equipment for restaurants and foodservice :
_ba management view /
_cCostas Katsigris, Chris Thomas.
246 3 0 _aManagement view
250 _aThird edition.
264 1 _aHoboken, N.J. :
_bWiley,
_c[2009]
264 4 _c©2009
300 _axvii, 603 pages :
_billustrations ;
_c29 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 0 _g1.
_tEconomics of Site Selection --
_g2.
_tRestaurant Atmosphere and Design --
_g3.
_tPrinciples of Kitchen Design --
_g4.
_tSpace Allocation --
_g5.
_tElectricity and Energy Management --
_g6.
_tGas, Steam, and Water --
_g7.
_tDesign and Environment --
_g8.
_tSafety and Sanitation --
_g9.
_tBuying and Installing Foodservice Equipment --
_g10.
_tStorage Equipment: Dry and Refrigerated --
_g11.
_tPreparation Equipment: Ranges and Ovens --
_g12.
_tPreparation Equipment: Fryers and Fry Stations --
_g13.
_tPreparation Equipment: Broilers, Griddles, and Tilting Braising Pans --
_g14.
_tSteam Cooking Equipment --
_g15.
_tCook-Chill Technology --
_g16.
_tDishwashing and Waste Disposal --
_g17.
_tMiscellaneous Kitchen Equipment --
_g18.
_tSmallware for Kitchens --
_g19.
_tTableware --
_g20.
_tLinens and Laundry.
520 _a"From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject."--Publisher's website.
588 _aMachine converted from AACR2 source record.
650 0 _aFood service management
_9318048
650 0 _aFood service
_xEquipment and supplies
_9811384
650 0 _aRestaurants
_xDesign and construction
_9786222
700 1 _aThomas, Chris,
_d1956-
_eauthor.
_9423365
907 _a.b11397913
_b23-03-18
_c27-10-15
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_a(2)c
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