Design and Equipment for Restaurants and FoodService / A Management View 

 - 4th 
 -  Wiley,  2014 
 - 520 
<br/><br/> This book takes a detailed approach to planning and developing any foodservice space.  Preface, 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 and Steam and Water, Design and Environment, Safety and Sanitation, Buying and Installing Foodservice Equipment, Storage Equipment: Dry and Refrigerated, Preparation Equipment: Ranges and Ovens, Fryers and Fry Stations, Broilers and Griddles and Tilting Braising Pans, Steam Cooking Equipment, Cook-Chill Technology, Dishwashing and Waste Disposal, Miscellaneous Kitchen Equipment. 
<br/><br/><label>ISBN: </label>9781118297742