Chris Thomas, Edwin J Norman, Costas Katsigris

Design and Equipment for Restaurants and Foodservice

A Management View

• Gebundenes Buch

Produktbeschreibung

This text shows the reader how to plan and develop a restaurant or foodservice space.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley
• 4th edition
• Seitenzahl: 528
• Erscheinungstermin: 23. September 2013
• Englisch
• Abmessung: 284mm x 222mm x 35mm
• Gewicht: 1430g
• ISBN-13: 9781118297742
• ISBN-10: 1118297741
• Artikelnr.: 37321609

Autorenporträt

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.

Inhaltsangabe

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