Design and equipment for restaurants and foodservice: a management view

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

"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"--