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Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman y Costas Katsigris.

By: Contributor(s): Material type: TextTextLanguage: English Copyright date: Estados Unidos : Wiley, Hoboken, c2014Description: ix, 515 páginas : ilustraciones en blanco y negro ; 28 cmContent type:
  • texto
Media type:
  • sin mediación
Carrier type:
  • volumen
ISBN:
  • 9781118297742
Subject(s): LOC classification:
  • TX911.3.M27 K3958 2014
Contents:
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: Cafe 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
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Libros Mediateca Bibliográfica TX911.3.M27 K3958 2014 Ej.1 (Browse shelf(Opens below)) Ej.1 Available 15566

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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: Cafe 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

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