Preface | |
Economics of Site Selection | |
Restaurant Atmosphere and Design | |
Principles of Kitchen Design | |
Space Allocation | |
Electricity and Energy Management | |
Gas, Steam, and Water | |
Design and Environment | |
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 Laundry | |
Glossary | |
Index | |
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