{"product_id":"design-and-equipment-for-restaurants-and-foodservice-isbn-9781118297742","title":"Design and Equipment for Restaurants and Foodservice","description":"This student friendly text covers how to plan, design, and purchase equipment for a restaurant, or foodservice facility. \u003ci\u003eDesign and Equipment for Restaurants and Foodservice \u003c\/i\u003eoffers 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.  \u003cp\u003ePreface Vi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Getting Your Project Started 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1-1 Initial Planning And Project Considerations 2\u003c\/p\u003e \u003cp\u003e1-2 Finding A Qualified Designer Or Consultant 8\u003c\/p\u003e \u003cp\u003e1-3 Types Of Designers And Consultants 10\u003c\/p\u003e \u003cp\u003e1-4 Who Is The Consultant's Customer? 12\u003c\/p\u003e \u003cp\u003e1-5 Establishing A Scope Of Work And Fair Fees 12\u003c\/p\u003e \u003cp\u003e1-6 Business Professionalism And Ethics 15\u003c\/p\u003e \u003cp\u003eSummary 15\u003c\/p\u003e \u003cp\u003eStudy Questions 16\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Principles Of Kitchen Design 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2-1 Trends In Kitchen Design 19\u003c\/p\u003e \u003cp\u003e2-2 Making The Numbers Work 21\u003c\/p\u003e \u003cp\u003e2-3 Basic Kitchen Design Guidelines 25\u003c\/p\u003e \u003cp\u003e2-4 Flow And Kitchen Design 31\u003c\/p\u003e \u003cp\u003e2-5 Space Analysis 34\u003c\/p\u003e \u003cp\u003e2-6 Service Or Banquet Kitchens 44\u003c\/p\u003e \u003cp\u003e2-7 Food Safety And Kitchen Design 46\u003c\/p\u003e \u003cp\u003eSummary 47\u003c\/p\u003e \u003cp\u003eStudy Questions 48\u003c\/p\u003e \u003cp\u003eFacility Design: Kendall College 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Front-Of-House Atmosphere And Design 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3-1 Creating An Atmosphere 49\u003c\/p\u003e \u003cp\u003e3-2 Planning Front-Of-House Spaces 52\u003c\/p\u003e \u003cp\u003e3-3 To Bar Or Not To Bar? 70\u003c\/p\u003e \u003cp\u003eSummary 75\u003c\/p\u003e \u003cp\u003eStudy Questions 75\u003c\/p\u003e \u003cp\u003eConversation: Tom Galvin, Foodservice Designer 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Planning Back-Of-House Support Areas 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 77\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4-1 Allocating Work Spaces 78\u003c\/p\u003e \u003cp\u003e4-2 Space Planning And The Americans With\u003c\/p\u003e \u003cp\u003eDisabilities Act 89\u003c\/p\u003e \u003cp\u003eSummary 94\u003c\/p\u003e \u003cp\u003eStudy Questions 95\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Electricity And Energy Management 96\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 96\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5-1 Understanding Energy Use 96\u003c\/p\u003e \u003cp\u003e5-2 Energy Audits 98\u003c\/p\u003e \u003cp\u003e5-3 Understanding And Measuring Electricity 99\u003c\/p\u003e \u003cp\u003e5-4 Understanding Electric Bills 107\u003c\/p\u003e \u003cp\u003e5-5 Power Failures 114\u003c\/p\u003e \u003cp\u003e5-6 Energy Conservation 119\u003c\/p\u003e \u003cp\u003e5-7 Constructing An Energy-Efficient\u003c\/p\u003e \u003cp\u003eBuilding 124\u003c\/p\u003e \u003cp\u003eSummary 127\u003c\/p\u003e \u003cp\u003eStudy Questions 127\u003c\/p\u003e \u003cp\u003eFacility Design: Savoy Bar \u0026amp; Grill 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Gas, Steam, And Water 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6-1 Gas Energy 129\u003c\/p\u003e \u003cp\u003e6-2 Steam Energy 142\u003c\/p\u003e \u003cp\u003e6-3 Your Water Supply 146\u003c\/p\u003e \u003cp\u003e6-4 Choosing Plumbing Fixtures 156\u003c\/p\u003e \u003cp\u003e6-5 Hot-Water Heating 165\u003c\/p\u003e \u003cp\u003eSummary 167\u003c\/p\u003e \u003cp\u003eStudy Questions 168\u003c\/p\u003e \u003cp\u003eConversation: Arvid Osterberg, Ada Expert 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Design And Environment 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7-1 Lighting 169\u003c\/p\u003e \u003cp\u003e7-2 The Use Of Color 179\u003c\/p\u003e \u003cp\u003e7-3 Noise And Sound Control 183\u003c\/p\u003e \u003cp\u003e7-4 Heating And Air Conditioning 186\u003c\/p\u003e \u003cp\u003e7-5 Air Pollution Control 200\u003c\/p\u003e \u003cp\u003eSummary 201\u003c\/p\u003e \u003cp\u003eStudy Questions 202\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Safety And Sanitation 203\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 203\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8-1 Fire Protection 203\u003c\/p\u003e \u003cp\u003e8-2 Ergonomics 205\u003c\/p\u003e \u003cp\u003e8-3 Employee Comfort And Safety 207\u003c\/p\u003e \u003cp\u003e8-4 Sanitation 216\u003c\/p\u003e \u003cp\u003e8-5 Waste Management 223\u003c\/p\u003e \u003cp\u003eSummary 228\u003c\/p\u003e \u003cp\u003eStudy Questions 229\u003c\/p\u003e \u003cp\u003eFacility Design: Klein Forest High School 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Buying And Installing Foodservice Equipment 230\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 230\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9-1 Basic Decisions 231\u003c\/p\u003e \u003cp\u003e9-2 Analyzing Equipment Purchases 232\u003c\/p\u003e \u003cp\u003e9-3 Researching Equipment Purchases 238\u003c\/p\u003e \u003cp\u003e9-4 Buying Used Equipment 243\u003c\/p\u003e \u003cp\u003e9-5 Leasing Equipment 244\u003c\/p\u003e \u003cp\u003e9-6 Trends In The Equipment Field 246\u003c\/p\u003e \u003cp\u003e9-7 Writing Equipment Specifications 247\u003c\/p\u003e \u003cp\u003e9-8 Start-Up, Service, And Safety 256\u003c\/p\u003e \u003cp\u003eSummary 265\u003c\/p\u003e \u003cp\u003eStudy Questions 265\u003c\/p\u003e \u003cp\u003eConversation: David Yudkin, Owner, Sustainable Pizza Chain 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Storage Equipment: Dry And Refrigerated 267\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 267\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10-1 Receiving And Dry Storage 267\u003c\/p\u003e \u003cp\u003e10-2 Refrigerated Storage 274\u003c\/p\u003e \u003cp\u003e10-3 Selecting A Refrigerator 279\u003c\/p\u003e \u003cp\u003e10-4 Walk-In Coolers And Freezers 284\u003c\/p\u003e \u003cp\u003e10-5 Specialty Refrigeration Units 287\u003c\/p\u003e \u003cp\u003eSummary 295\u003c\/p\u003e \u003cp\u003eStudy Questions 296\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Preparation Equipment: Ranges And Ovens 297\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 297\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11-1 Basic Principles Of Heat 299\u003c\/p\u003e \u003cp\u003e11-2 The Rangetop 300\u003c\/p\u003e \u003cp\u003e11-3 The Range Oven 307\u003c\/p\u003e \u003cp\u003e11-4 Convection Ovens 308\u003c\/p\u003e \u003cp\u003e11-5 Other Oven Types 310\u003c\/p\u003e \u003cp\u003e11-6 Microwave Ovens 320\u003c\/p\u003e \u003cp\u003e11-7 Ovens For Bakeries 322\u003c\/p\u003e \u003cp\u003e11-8 New Oven Technology 323\u003c\/p\u003e \u003cp\u003e11-9 Cleaning And Maintenance 324\u003c\/p\u003e \u003cp\u003eSummary 327\u003c\/p\u003e \u003cp\u003eStudy Questions 328\u003c\/p\u003e \u003cp\u003eFacility Design: Café 5555 (Hospital Cafeteria) 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Preparation Equipment: Fryers And Fry Stations 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 329\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12-1 Dissecting The Fryer 330\u003c\/p\u003e \u003cp\u003e12-2 How Frying Works 331\u003c\/p\u003e \u003cp\u003e12-3 Fryer Capacity And Installation 336\u003c\/p\u003e \u003cp\u003e12-4 Frying Oil Care And Conservation 337\u003c\/p\u003e \u003cp\u003e12-5 Pressure Fryers 342\u003c\/p\u003e \u003cp\u003e12-6 The Fry Station 344\u003c\/p\u003e \u003cp\u003e12-7 Buying And Maintaining Fryers 346\u003c\/p\u003e \u003cp\u003e12-8 Fryers Of The Future 347\u003c\/p\u003e \u003cp\u003eSummary 349\u003c\/p\u003e \u003cp\u003eStudy Questions 350\u003c\/p\u003e \u003cp\u003eConversation: Jim Petersen, Foodservice\u003c\/p\u003e \u003cp\u003eDesigner 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13-1 Broilers 352\u003c\/p\u003e \u003cp\u003e13-2 Specialty Broilers 358\u003c\/p\u003e \u003cp\u003e13-3 Buying And Maintaining Broilers 360\u003c\/p\u003e \u003cp\u003e13-4 Griddles 363\u003c\/p\u003e \u003cp\u003e13-5 Specialty Griddles 365\u003c\/p\u003e \u003cp\u003e13-6 Buying And Maintaining Griddles 367\u003c\/p\u003e \u003cp\u003e13-7 Tilting Braising Pans 369\u003c\/p\u003e \u003cp\u003eSummary 371\u003c\/p\u003e \u003cp\u003eStudy Questions 372\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Steam Cooking Equipment 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14-1 How Steam Cooking Works 374\u003c\/p\u003e \u003cp\u003e14-2 Steam-Jacketed Kettle 376\u003c\/p\u003e \u003cp\u003e14-3 Pressure Steamers 383\u003c\/p\u003e \u003cp\u003e14-4 Pressureless Steamers 385\u003c\/p\u003e \u003cp\u003e14-5 Specialty Steamers 388\u003c\/p\u003e \u003cp\u003e14-6 Combi-Ovens 389\u003c\/p\u003e \u003cp\u003e14-7 Steam Generators 393\u003c\/p\u003e \u003cp\u003e14-8 Steam Equipment Cleaning And Maintenance 394\u003c\/p\u003e \u003cp\u003eSummary 395\u003c\/p\u003e \u003cp\u003eStudy Questions 396\u003c\/p\u003e \u003cp\u003eConversation: Jim Hungerford, Foodservice Equipment Repair\u003c\/p\u003e \u003cp\u003eTechnician 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cook-Chill Technology 397\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 397\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15-1 Why Use Cook-Chill? 397\u003c\/p\u003e \u003cp\u003e15-2 How Cook-Chill Works 399\u003c\/p\u003e \u003cp\u003e15-3 Storage And Distribution 406\u003c\/p\u003e \u003cp\u003e15-4 Rethermalization 406\u003c\/p\u003e \u003cp\u003e15-5 Buying And Using A Cook-Chill System 408\u003c\/p\u003e \u003cp\u003e15-6 Cleaning Cook-Chill Equipment 411\u003c\/p\u003e \u003cp\u003eSummary 413\u003c\/p\u003e \u003cp\u003eStudy Questions 413\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Dishwashing And Waste Disposal 415\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 415\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16-1 Choosing A Dishwashing System 416\u003c\/p\u003e \u003cp\u003e16-2 Types Of Dishwashers 422\u003c\/p\u003e \u003cp\u003e16-3 Booster Heaters 432\u003c\/p\u003e \u003cp\u003e16-4 Dishwasher Maintenance 433\u003c\/p\u003e \u003cp\u003e16-5 Care And Cleaning Of Dishes 435\u003c\/p\u003e \u003cp\u003e16-6 Waste Disposal Options 439\u003c\/p\u003e \u003cp\u003e16-7 Washing Pots And Pans 444\u003c\/p\u003e \u003cp\u003eSummary 446\u003c\/p\u003e \u003cp\u003eStudy Questions 447\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Miscellaneous Kitchen Equipment 448\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction And Learning Objectives 448\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17-1 Food Mixers 448\u003c\/p\u003e \u003cp\u003e17-2 Food Slicers 453\u003c\/p\u003e \u003cp\u003e17-3 Food Processing 454\u003c\/p\u003e \u003cp\u003e17-4 Toasters 460\u003c\/p\u003e \u003cp\u003e17-5 Food Warmers 462\u003c\/p\u003e \u003cp\u003e17-6 Coffee Makers 465\u003c\/p\u003e \u003cp\u003eSummary 469\u003c\/p\u003e \u003cp\u003eStudy Questions 470\u003c\/p\u003e \u003cp\u003eGlossary 00\u003c\/p\u003e \u003cp\u003eIndex 00\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCostas Katsigris\u003c\/b\u003e 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 \u003ci\u003eThe Bar and Beverage Book,\u003c\/i\u003e Third Edition, published by Wiley.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChris Thomas\u003c\/b\u003e is a professional writer who specializes in food- and wine-related topics. She also is co-author of \u003ci\u003eThe Bar and Beverage Book,\u003c\/i\u003e Third Edition, and \u003ci\u003eOff-Premise Catering\u003c\/i\u003e \u003ci\u003eManagement\u003c\/i\u003e, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eEdwin \"Ed\" Norman\u003c\/b\u003e, 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.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989043921125,"sku":"NP9781118297742","price":97.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118297742.jpg?v=1761782560","url":"https:\/\/k12savings.com\/es\/products\/design-and-equipment-for-restaurants-and-foodservice-isbn-9781118297742","provider":"K12savings","version":"1.0","type":"link"}