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

By: Contributor(s): Material type: TextTextPublication details: New York ; Chichester : Wiley, 1999.Description: 496pISBN:
  • 9780471090687 (hbk.) :
  • 0471090689 (cloth : alk. paper)
Subject(s): DDC classification:
  • 647.950682 KAT
Incomplete contents:
Economics of Site Selection.; Restaurant Atmosphere and Design.; Principles of Kitchen Design.; Space Allocation.; Electricity and Energy Management.; Gas, Steam, and Water.; Environmental Concerns, 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.; Glossary.; Index.
Summary: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.950682 KAT (Browse shelf(Opens below)) 1 Available 112837

Includes index.

Economics of Site Selection.; Restaurant Atmosphere and Design.; Principles of Kitchen Design.; Space Allocation.; Electricity and Energy Management.; Gas, Steam, and Water.; Environmental Concerns, 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.; Glossary.; Index.

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities.

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