Katsigris, Thomas:

Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Economics of Site Selection

Chapter 2: Restaurant Atmosphere and Design

Chapter 3: Principles of Kitchen Design

Chapter 4: Space Allocation

Chapter 5: Electricity and Energy Management

Chapter 6: Gas, Steam, and Water

Chapter 7: Design and Environment

Chapter 8: Safety and Sanitation

Chapter 9: Buying and Installing Foodservice Equipment

Chapter 10: Storage Equipment: Dry and Refrigerated

Chapter 11: Preparation Equipment: Ranges and Ovens

Chapter 12: Preparation Equipment: Fryers and Fry Stations

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

Chapter 14: Steam Cooking Equipment

Chapter 15: Cook-Chill Technology

Chapter 16: Dishwashing and Waste Disposal

Chapter 17: Miscellaneous Kitchen Equipment

Chapter 18: Smallware for Kitchens

Chapter 19: Tableware

Chapter 20: Linens and Laundry

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