Description
Design & equipment for restaurants & food service: A management view (3rd Ed.)
Author: KATSIGRIS Costas
Language: EnglishSubjects for Design & equipment for restaurants & food service: A...:
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Add to cart the book of KATSIGRIS Costas604 p. · 22x28 cm · Hardback
Description
/li>Contents
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Chapter 1: Economics of Site Selection.
Chapter 2: Restaurant Atmosphere and Design.
Chapter 3 Principles of Kitchen Design.
Chapter 4: Space Allocation.
Chapter 5: Electricity and Energy Management.
Chapter 6: Gas, Steam, and Water.
Chapter 7: Design and Environment.
Chapter 8: Safety and Sanitation.
Chapter 9: Buying and Installing Foodservice Equipment.
Chapter 10: Storage Equipment: Dry and Refrigerated.
Chapter 11: Preparation Equipment: Ranges and Ovens.
Chapter 12: Preparation Equipment: Fryers and Fry Stations.
Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.
Chapter 14: Steam Cooking Equipment.
Chapter 15: Cook Chill Technology.
Chapter 16: Dishwashing and Waste Disposal.
Chapter 17: Miscellaneous Kitchen Equipment.
Chapter 18: Smallware for Kitchens.
Chapter 19: Tableware.
Chapter 20: Linens and Laundry.
Glossary.
Index.