TY  - BOOK
AU  - Katsigris,Costas
AU  - Thomas,Chris
TI  - Design and equipment for restaurants and foodservice: a management view 
SN  - 0471762482 : HRD
AV  - TX911.3.M27 K395 2009
U1  - 647.95068 22
PY  - 2009///
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Food service management
KW  - Food service
KW  - Equipment and supplies
KW  - Restaurants
KW  - Design and construction
N1  - Includes index; 1. Economics of site selection -- 2. Restaurant atmosphere and design -- 3. Principles of kitchen design -- 4. Space allocation -- 5. Electricity and energy management -- 6. Gas, steam, and water -- 7. Design and environment -- 8. Safety and sanitation -- 9. Buying and installing foodservice equipment -- 10. Storage equipment: dry and refrigerated -- 11. Preparation equipment: ranges and ovens -- 12. Preparation equipment: fryers and fry stations -- 13. Preparation equipment: broilers, griddles, and tilting braising pans -- 14. Steam cooking equipment -- 15. Cook-chill technology -- 16. Dishwashing and waste disposal -- 17. Miscellaneous kitchen equipment -- 18. Smallware for kitchens -- 19. Tableware
UR  - http://www.loc.gov/catdir/enhancements/fy0827/2008012188-t.html
ER  -