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商品の説明
内容説明
The definitive guide to foodservice equipment and design-from inception to completion
Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager.
In Design and Equipment for Restaurants and Foodservice, well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work.
Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition features:
- Updated coverage of site selection and the changing diversity of restaurants and mixed-theme facilities
- New coverage of costs associated with restaurant start-up
- New photographs and diagrams featuring cutting-edge foodservice equipment
- Guidelines to designing kitchen and storage areas for maximum efficiency
- Information on purchasing, installing, operating, and maintaining foodservice equipment in all areas of a restaurant, from the kitchen to the tabletop
- Helpful coverage of safety and health-related concerns
- Expanded coverage of energy conservation
- Discussion of new types of lighting and HVAC technology
Book Description
The crucial management aspects of foodservice equipment and design-in a simple, understandable guide for students and professionals.
Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design.
Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers:
* Purchasing, installing, operating, and maintaining foodservice equipment.
* Concept development, site selection, budgeting, and market research.
* Utilities, safety requirements, and sanitation codes.
* Designing kitchen and storage areas for maximum efficiency.
* Creating and enhancing atmosphere.
Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.
--このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
Success in foodservice involves hundreds of details: How many place settings should I order? How can I keep our utility bills down? How do I buy a walk-in cooler and how big should it be? Should I include a laundry room in my restaurant or hire a contract laundry service? Is it smart to buy a used range?. . . Ask any experienced restaurateur or foodservice manager and they'll tell you that knowing answers to nuts-and-bolts questions such as these is a key aspect of their job. This book provides you with complete answers to critical questions concerning foodservice equipment, layout, and design.
Why learn the hard way-when something goes wrong? In these pages, you will find many helpful learning aids-including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers:
* Purchasing, installing, operating, and maintaining foodservice equipment.
* Concept development, site selection, budgeting, and market research.
* Utilities, safety requirements, and sanitation codes.
* Designing kitchen and storage areas for maximum efficiency.
* Creating and enhancing atmosphere.
Lavishly illustrated with 300 photographs and line drawings, and featuring fascinating interviews with successful restaurateurs, chefs, equipment experts, and even beginners on their first jobs, Design and Equipment for Restaurants and Foodservice is an indispensable resource for hospitality management students and professionals alike.
--このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
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Amazon.com:
2件のカスタマーレビュー
Investment
2012/4/10
形式:ハードカバー|Amazonが確認した購入
This is a great textbook to get if you have any interest in learning the best possible layout and equipment to use if you are creating a floor plan/ business plan for a restaurant. It is an easy read and definitely worth the investment. This is a text i plan to keep for life.
extremely complete
2011/11/7
形式:ハードカバー|Amazonが確認した購入
if your athinking a about opening a restaurant , this is a most read book, from a to z about every little details about building a food service bussines, from scratch.
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