ISBN: 9780471460060
Hardcover: 576 pages
Publisher: Wiley; 2 edition (2006)
Condition: New
List Price: RM411.80
Price: RM370.60
You Save: RM41.20 (10%)
Product Description
Design and Equipment for Restaurants and Foodservice, Second Edition is the updated revision of the well-known text focusing on the design and equipment of restaurants and foodservice facilities. It is comprehensive and detailed in nature and serves as a clear alternative to Birchfield for instructors that are looking for a text that is more in depth. This revision reflects the latest trends in design and the newest equipment technologies.
The definitive guide to foodservice equipment and design—from inception to completion
Good food, happy customers, and profits—the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.
In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility—from concept development to operation—including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.
Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:
- Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
- New coverage of costs associated with restaurant start-up
- New photographs and diagrams featuring cutting-edge foodservice equipment
- Guidelines to designing kitchen and storage areas for maximum efficiency
- Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
- Helpful coverage of safety and health-related concerns
- Expanded coverage of energy conservation
- Discussion of new types of lighting and HVAC technology