Log In Contact Us Tech Support

Thomas, Norman, Katsigris:

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

Instructor Companion Site

Home
Browse by Chapter

Browse by Chapter
Browse by Resource

Browse by Resource
More Information
More Information
- Title Home on Wiley.com
  
  How to Use This Site
  
  Table of Contents

Table Of Contents

Chapter 1: Getting Your Project Started

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 2: Principles Of Kitchen Design

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 3: Front-Of-House Atmosphere and Design

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 4: Planning Back-Of-House Support Areas

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 5: Electricity and Energy Management

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 6: Gas, Steam, and Water

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 7: Design and Environment

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 8: Safety and Sanitation

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 9: Buying and Installing Foodservice Equipment

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 10: Storage Equipment: Dry and Refrigerated

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 11: Preparation Equipment: Ranges and Ovens

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 12: Preparation Equipment: Fryers and Fry Stations

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

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

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 14: Steam Cooking Equipment

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 15: Cook-Chill Technology

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 16: Dishwashing and Waste Disposal

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Chapter 17: Miscellaneous Kitchen Equipment

Lecture PowerPoints
Instructor's Manual
Test Bank and Answer Key (Word)
Respondus Test Bank (requires WinZip or equivalent software)

Get Help With:

* These links will open a new window

Copyright © 2000-2025 by John Wiley & Sons, Inc., or related companies. All right reserved. | Privacy Policy