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Design and Equipment for Restaurants and Foodservice: A Management View Hardcover – March 24, 2005

ISBN-13: 978-0471460060 ISBN-10: 0471460060 Edition: 2nd

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Design and Equipment for Restaurants and Foodservice: A Management View + Design and Layout of Foodservice Facilities + Best Ugly: Restaurant Concepts and Architecture by Avroko
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Product Details

  • Hardcover: 576 pages
  • Publisher: Wiley; 2 edition (March 24, 2005)
  • Language: English
  • ISBN-10: 0471460060
  • ISBN-13: 978-0471460060
  • Product Dimensions: 8.7 x 1.3 x 11.3 inches
  • Shipping Weight: 3.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #2,156,638 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

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

With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

About the Author

COSTAS KATSIGRIS is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and an adjunct lecturer at the University of North Texas in Denton.

CHRIS THOMAS is a professional writer specializing in food and wine topics. This is her fifth textbook for John Wiley & Sons.

Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Jorge Ramirez Garcia on November 6, 2011
Format: Hardcover Verified Purchase
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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Format: Hardcover Verified Purchase
Comprehensive, authoritative & if you are opening a restaurant....you'll want this.
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0 of 1 people found the following review helpful By Cassandra Cranmer on June 21, 2014
Format: Hardcover Verified Purchase
The book arrived on time. The quality was a little off from how it was described but otherwise the book was in good condition. It had good information in it.
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