This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. Design and Equipment for Restaurants and Foodservice offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry.
Preface Vi 1 Getting Your Project Started 1 Introduction And Learning Objectives 1 1-1 Initial Planning And Project Considerations 2 1-2 Finding A Qualified Designer Or Consultant 8 1-3 Types Of Designers And Consultants 10 1-4 Who Is The Consultant's Customer? 12 1-5 Establishing A Scope Of Work And Fair Fees 12 1-6 Business Professionalism And Ethics 15 Summary 15 Study Questions 16 2 Principles Of Kitchen Design 17 Introduction And Learning Objectives 17 2-1 Trends In Kitchen Design 19 2-2 Making The Numbers Work 21 2-3 Basic Kitchen Design Guidelines 25 2-4 Flow And Kitchen Design 31 2-5 Space Analysis 34 2-6 Service Or Banquet Kitchens 44 2-7 Food Safety And Kitchen Design 46 Summary 47 Study Questions 48 Facility Design: Kendall College 00 3 Front-Of-House Atmosphere And Design 49 Introduction And Learning Objectives 49 3-1 Creating An Atmosphere 49 3-2 Planning Front-Of-House Spaces 52 3-3 To Bar Or Not To Bar? 70 Summary 75 Study Questions 75 Conversation: Tom Galvin, Foodservice Designer 00 4 Planning Back-Of-House Support Areas 77 Introduction And Learning Objectives 77 4-1 Allocating Work Spaces 78 4-2 Space Planning And The Americans With Disabilities Act 89 Summary 94 Study Questions 95 5 Electricity And Energy Management 96 Introduction And Learning Objectives 96 5-1 Understanding Energy Use 96 5-2 Energy Audits 98 5-3 Understanding And Measuring Electricity 99 5-4 Understanding Electric Bills 107 5-5 Power Failures 114 5-6 Energy Conservation 119 5-7 Constructing An Energy-Efficient Building 124 Summary 127 Study Questions 127 Facility Design: Savoy Bar & Grill 00 6 Gas, Steam, And Water 129 Introduction And Learning Objectives 129 6-1 Gas Energy 129 6-2 Steam Energy 142 6-3 Your Water Supply 146 6-4 Choosing Plumbing Fixtures 156 6-5 Hot-Water Heating 165 Summary 167 Study Questions 168 Conversation: Arvid Osterberg, Ada Expert 00 7 Design And Environment 169 Introduction And Learning Objectives 169 7-1 Lighting 169 7-2 The Use Of Color 179 7-3 Noise And Sound Control 183 7-4 Heating And Air Conditioning 186 7-5 Air Pollution Control 200 Summary 201 Study Questions 202 8 Safety And Sanitation 203 Introduction And Learning Objectives 203 8-1 Fire Protection 203 8-2 Ergonomics 205 8-3 Employee Comfort And Safety 207 8-4 Sanitation 216 8-5 Waste Management 223 Summary 228 Study Questions 229 Facility Design: Klein Forest High School 00 9 Buying And Installing Foodservice Equipment 230 Introduction And Learning Objectives 230 9-1 Basic Decisions 231 9-2 Analyzing Equipment Purchases 232 9-3 Researching Equipment Purchases 238 9-4 Buying Used Equipment 243 9-5 Leasing Equipment 244 9-6 Trends In The Equipment Field 246 9-7 Writing Equipment Specifications 247 9-8 Start-Up, Service, And Safety 256 Summary 265 Study Questions 265 Conversation: David Yudkin, Owner, Sustainable Pizza Chain 00 10 Storage Equipment: Dry And Refrigerated 267 Introduction And Learning Objectives 267 10-1 Receiving And Dry Storage 267 10-2 Refrigerated Storage 274 10-3 Selecting A Refrigerator 279 10-4 Walk-In Coolers And Freezers 284 10-5 Specialty Refrigeration Units 287 Summary 295 Study Questions 296 11 Preparation Equipment: Ranges And Ovens 297 Introduction And Learning Objectives 297 11-1 Basic Principles Of Heat 299 11-2 The Rangetop 300 11-3 The Range Oven 307 11-4 Convection Ovens 308 11-5 Other Oven Types 310 11-6 Microwave Ovens 320 11-7 Ovens For Bakeries 322 11-8 New Oven Technology 323 11-9 Cleaning And Maintenance 324 Summary 327 Study Questions 328 Facility Design: Café 5555 (Hospital Cafeteria) 00 12 Preparation Equipment: Fryers And Fry Stations 329 Introduction And Learning Objectives 329 12-1 Dissecting The Fryer 330 12-2 How Frying Works 331 12-3 Fryer Capacity And Installation 336 12-4 Frying Oil Care And Conservation 337 12-5 Pressure Fryers 342 12-6 The Fry Station 344 12-7 Buying And Maintaining Fryers 346 12-8 Fryers Of The Future 347 Summary 349 Study Questions 350 Conversation: Jim Petersen, Foodservice Designer 00 13 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351 Introduction And Learning Objectives 351 13-1 Broilers 352 13-2 Specialty Broilers 358 13-3 Buying And Maintaining Broilers 360 13-4 Griddles 363 13-5 Specialty Griddles 365 13-6 Buying And Maintaining Griddles 367 13-7 Tilting Braising Pans 369 Summary 371 Study Questions 372 14 Steam Cooking Equipment 373 Introduction And Learning Objectives 373 14-1 How Steam Cooking Works 374 14-2 Steam-Jacketed Kettle 376 14-3 Pressure Steamers 383 14-4 Pressureless Steamers 385 14-5 Specialty Steamers 388 14-6 Combi-Ovens 389 14-7 Steam Generators 393 14-8 Steam Equipment Cleaning And Maintenance 394 Summary 395 Study Questions 396 Conversation: Jim Hungerford, Foodservice Equipment Repair Technician 00 15 Cook-Chill Technology 397 Introduction And Learning Objectives 397 15-1 Why Use Cook-Chill? 397 15-2 How Cook-Chill Works 399 15-3 Storage And Distribution 406 15-4 Rethermalization 406 15-5 Buying And Using A Cook-Chill System 408 15-6 Cleaning Cook-Chill Equipment 411 Summary 413 Study Questions 413 16 Dishwashing And Waste Disposal 415 Introduction And Learning Objectives 415 16-1 Choosing A Dishwashing System 416 16-2 Types Of Dishwashers 422 16-3 Booster Heaters 432 16-4 Dishwasher Maintenance 433 16-5 Care And Cleaning Of Dishes 435 16-6 Waste Disposal Options 439 16-7 Washing Pots And Pans 444 Summary 446 Study Questions 447 17 Miscellaneous Kitchen Equipment 448 Introduction And Learning Objectives 448 17-1 Food Mixers 448 17-2 Food Slicers 453 17-3 Food Processing 454 17-4 Toasters 460 17-5 Food Warmers 462 17-6 Coffee Makers 465 Summary 469 Study Questions 470 Glossary 00 Index 00
Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley. Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington. Edwin ""Ed"" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.
