Design and equipment for restaurants and foodservice : a management view / Costas Katsigris and Chris Thomas.
Material type: TextPublication details: New York ; Chichester : Wiley, 1999.Description: 496pISBN:- 9780471090687 (hbk.) :
- 0471090689 (cloth : alk. paper)
- 647.950682 KAT
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.