Design and Equipment for Restaurants and FoodService / A Management View

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TextPublication details: Wiley, 2014Edition: 4thDescription: 520ISBN:

9781118297742

Summary: 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.

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Item type	Current library	Call number	Copy number	Status	Barcode
Books	MC Athens Campus Library	REF 647.95068 THO (Browse shelf(Opens below))	1	Available	9780000061027

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.

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Design and Equipment for Restaurants and FoodService / A Management View