Design and Equipment for Restaurants and Foodservice A Management View

by Thomas, Chris; Norman, Edwin J.; Katsigris, Costas

• ISBN13: 9781118297742
• ISBN10: 1118297741
• Edition: 4th
• Format: Hardcover
• Copyright: 2013-09-23
• Publisher: Wiley

Summary

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.

Author Biography

Costas Katsigris is 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 co-author of The Bar and Beverage Book, Third Edition, published by Wiley.

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

Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.

Table of Contents

Preface Vi

1 Getting Your Project Started 1

Introduction And Learning Objectives 1

1-1 Initial Planning And Project Considerations 2

1-2 Finding A Qualified Designer Or Consultant 8

1-3 Types Of Designers And Consultants 10

1-4 Who Is The Consultant's Customer? 12

1-5 Establishing A Scope Of Work And Fair Fees 12

1-6 Business Professionalism And Ethics 15

Summary 15

Study Questions 16

2 Principles Of Kitchen Design 17

Introduction And Learning Objectives 17

2-1 Trends In Kitchen Design 19

2-2 Making The Numbers Work 21

2-3 Basic Kitchen Design Guidelines 25

2-4 Flow And Kitchen Design 31

2-5 Space Analysis 34

2-6 Service Or Banquet Kitchens 44

2-7 Food Safety And Kitchen Design 46

Summary 47

Study Questions 48

Facility Design: Kendall College 00

3 Front-Of-House Atmosphere And Design 49

Introduction And Learning Objectives 49

3-1 Creating An Atmosphere 49

3-2 Planning Front-Of-House Spaces 52

3-3 To Bar Or Not To Bar? 70

Summary 75

Study Questions 75

Conversation: Tom Galvin, Foodservice Designer 00

4 Planning Back-Of-House Support Areas 77

Introduction And Learning Objectives 77

4-1 Allocating Work Spaces 78

4-2 Space Planning And The Americans With

Disabilities Act 89

Summary 94

Study Questions 95

5 Electricity And Energy Management 96

Introduction And Learning Objectives 96

5-1 Understanding Energy Use 96

5-2 Energy Audits 98

5-3 Understanding And Measuring Electricity 99

5-4 Understanding Electric Bills 107

5-5 Power Failures 114

5-6 Energy Conservation 119

5-7 Constructing An Energy-Efficient

Building 124

Summary 127

Study Questions 127

Facility Design: Savoy Bar & Grill 00

6 Gas, Steam, And Water 129

Introduction And Learning Objectives 129

6-1 Gas Energy 129

6-2 Steam Energy 142

6-3 Your Water Supply 146

6-4 Choosing Plumbing Fixtures 156

6-5 Hot-Water Heating 165

Summary 167

Study Questions 168

Conversation: Arvid Osterberg, Ada Expert 00

7 Design And Environment 169

Introduction And Learning Objectives 169

7-1 Lighting 169

7-2 The Use Of Color 179

7-3 Noise And Sound Control 183

7-4 Heating And Air Conditioning 186

7-5 Air Pollution Control 200

Summary 201

Study Questions 202

8 Safety And Sanitation 203

Introduction And Learning Objectives 203

8-1 Fire Protection 203

8-2 Ergonomics 205

8-3 Employee Comfort And Safety 207

8-4 Sanitation 216

8-5 Waste Management 223

Summary 228

Study Questions 229

Facility Design: Klein Forest High School 00

9 Buying And Installing Foodservice Equipment 230

Introduction And Learning Objectives 230

9-1 Basic Decisions 231

9-2 Analyzing Equipment Purchases 232

9-3 Researching Equipment Purchases 238

9-4 Buying Used Equipment 243

9-5 Leasing Equipment 244

9-6 Trends In The Equipment Field 246

9-7 Writing Equipment Specifications 247

9-8 Start-Up, Service, And Safety 256

Summary 265

Study Questions 265

Conversation: David Yudkin, Owner, Sustainable Pizza Chain 00

10 Storage Equipment: Dry And Refrigerated 267

Introduction And Learning Objectives 267

10-1 Receiving And Dry Storage 267

10-2 Refrigerated Storage 274

10-3 Selecting A Refrigerator 279

10-4 Walk-In Coolers And Freezers 284

10-5 Specialty Refrigeration Units 287

Summary 295

Study Questions 296

11 Preparation Equipment: Ranges And Ovens 297

Introduction And Learning Objectives 297

11-1 Basic Principles Of Heat 299

11-2 The Rangetop 300

11-3 The Range Oven 307

11-4 Convection Ovens 308

11-5 Other Oven Types 310

11-6 Microwave Ovens 320

11-7 Ovens For Bakeries 322

11-8 New Oven Technology 323

11-9 Cleaning And Maintenance 324

Summary 327

Study Questions 328

Facility Design: Café 5555 (Hospital Cafeteria) 00

12 Preparation Equipment: Fryers And Fry Stations 329

Introduction And Learning Objectives 329

12-1 Dissecting The Fryer 330

12-2 How Frying Works 331

12-3 Fryer Capacity And Installation 336

12-4 Frying Oil Care And Conservation 337

12-5 Pressure Fryers 342

12-6 The Fry Station 344

12-7 Buying And Maintaining Fryers 346

12-8 Fryers Of The Future 347

Summary 349

Study Questions 350

Conversation: Jim Petersen, Foodservice

Designer 00

13 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351

Introduction And Learning Objectives 351

13-1 Broilers 352

13-2 Specialty Broilers 358

13-3 Buying And Maintaining Broilers 360

13-4 Griddles 363

13-5 Specialty Griddles 365

13-6 Buying And Maintaining Griddles 367

13-7 Tilting Braising Pans 369

Summary 371

Study Questions 372

14 Steam Cooking Equipment 373

Introduction And Learning Objectives 373

14-1 How Steam Cooking Works 374

14-2 Steam-Jacketed Kettle 376

14-3 Pressure Steamers 383

14-4 Pressureless Steamers 385

14-5 Specialty Steamers 388

14-6 Combi-Ovens 389

14-7 Steam Generators 393

14-8 Steam Equipment Cleaning And Maintenance 394

Summary 395

Study Questions 396

Conversation: Jim Hungerford, Foodservice Equipment Repair

Technician 00

15 Cook-Chill Technology 397

Introduction And Learning Objectives 397

15-1 Why Use Cook-Chill? 397

15-2 How Cook-Chill Works 399

15-3 Storage And Distribution 406

15-4 Rethermalization 406

15-5 Buying And Using A Cook-Chill System 408

15-6 Cleaning Cook-Chill Equipment 411

Summary 413

Study Questions 413

16 Dishwashing And Waste Disposal 415

Introduction And Learning Objectives 415

16-1 Choosing A Dishwashing System 416

16-2 Types Of Dishwashers 422

16-3 Booster Heaters 432

16-4 Dishwasher Maintenance 433

16-5 Care And Cleaning Of Dishes 435

16-6 Waste Disposal Options 439

16-7 Washing Pots And Pans 444

Summary 446

Study Questions 447

17 Miscellaneous Kitchen Equipment 448

Introduction And Learning Objectives 448

17-1 Food Mixers 448

17-2 Food Slicers 453

17-3 Food Processing 454

17-4 Toasters 460

17-5 Food Warmers 462

17-6 Coffee Makers 465

Summary 469

Study Questions 470

Glossary 00

Index 00