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Design and Equipment for Restaurants and Foodservice A Management View

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ISBN-10: 0471460060

ISBN-13: 9780471460060

Edition: 2nd 2006 (Revised)

Authors: Costas Katsigris, Chris Thomas

List price: $90.00
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This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
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Book details

List price: $90.00
Edition: 2nd
Copyright year: 2006
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/24/2005
Binding: Hardcover
Pages: 576
Size: 8.50" wide x 11.00" long x 1.25" tall
Weight: 3.278
Language: English

Economics of Site Selection
Restaurant Atmosphere and Design
Principles of Kitchen Design
Space Allocation
Electricity and Energy Management
Gas, Steam, and Water
Environmental Concerns, 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
Linens and Table Coverings