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Thomas, Norman, Katsigris:

Design and Equipment for Restaurants and Foodservice: A Management View, 4th Edition

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Table Of Contents

Chapter 1: Getting Your Project Started

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Chapter 2: Principles Of Kitchen Design

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Chapter 3: Front-Of-House Atmosphere and Design

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Chapter 4: Planning Back-Of-House Support Areas

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Chapter 5: Electricity and Energy Management

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Chapter 6: Gas, Steam, and Water

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Chapter 7: Design and Environment

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Chapter 8: Safety and Sanitation

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Chapter 9: Buying and Installing Foodservice Equipment

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Chapter 10: Storage Equipment: Dry and Refrigerated

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Chapter 11: Preparation Equipment: Ranges and Ovens

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Chapter 12: Preparation Equipment: Fryers and Fry Stations

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Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans

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Chapter 14: Steam Cooking Equipment

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Chapter 15: Cook-Chill Technology

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Chapter 16: Dishwashing and Waste Disposal

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Chapter 17: Miscellaneous Kitchen Equipment

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