Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition

by Costas Katsigris (Director Emeritus, Food and Hospitality Services Programs, El Centro College, Dallas, Texas); Chris Thomas (Professional Writer, Seattle, Washington)

• ISBN13: 9780471762485
• ISBN10: 0471762482
• Edition: 3rd
• Format: Hardcover
• Copyright: 2008-10-01
• Publisher: Wiley

Summary

The New Edition of a Favorite Resource From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: * New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles * New information on technology use in foodservice * Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control * Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring * The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Author Biography

Costas Katsigris is the Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also coauthor of The Bar and Beverage Book, Fourth Edition, published by Wiley.

Chris THomas is a professional writer who specializes in food- and wine-related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.

Table of Contents

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

Table of Contents provided by Publisher. All Rights Reserved.