TY  - BOOK
AU  - Katsigris, Costas
AU  - Thomas, Chris
AU  - Norman, Ed
TI  - Design and equipment for restaurants and foodservice: a management view
SN  - 9781118297742
AV  - TX911.3.M27 .K395	
PY  - 2013///
CY  - Hoboken
PB  - Wiley
KW  - Food service management
KW  - Food service -- Equipment and supplies
KW  - Restaurants -- Design and construction
N1  - Ch. 1	Economics of Site Selection	   Ch. 2	Restaurant Atmosphere and Design	   Ch. 3	Principles of Kitchen Design	   Ch. 4	Space Allocation	   Ch. 5	Electricity and Energy Management	   Ch. 6	Gas, Steam, and Water	   Ch. 7	Environmental Concerns, Safety, and Sanitation	   Ch. 8	Buying and Installing Foodservice Equipment	   Ch. 9	Storage Equipment: Dry and Refrigerated	   Ch. 10	Preparation Equipment: Ranges and Ovens	   Ch. 11	Preparation Equipment: Fryers and Fry Stations	   Ch. 12	Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans	   Ch. 13	Steam Cooking Equipment	   Ch. 14	Cook-Chill Technology	   Ch. 15	Dishwashing and Waste Disposal	   Ch. 16	Miscellaneous Kitchen Equipment	   Ch. 17	Smallware for Kitchens	   Ch. 18	Tableware	   Ch. 19	Linens and Table Coverings
N2  - "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"--
ER  -