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Design and Equipment for Restaurants and Foodservice: A Management View Hardcover – October 6, 2008

ISBN-13: 978-0471762485 ISBN-10: 0471762482 Edition: 3rd

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Product Details

  • Hardcover: 624 pages
  • Publisher: Wiley; 3 edition (October 6, 2008)
  • Language: English
  • ISBN-10: 0471762482
  • ISBN-13: 978-0471762485
  • Product Dimensions: 11.1 x 8.7 x 1.6 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #526,117 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

The New Edition of a Favorite Resource

From the décor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

  • New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles

  • New information on technology use in foodservice

  • Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control

  • Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring

  • The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act

Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

About the Author

Costas Katsigris is the 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 coauthor of The Bar and Beverage Book, Fourth Edition, published by Wiley.

Chris THomas is a professional writer who specializes in food- and wine-related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.


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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By Tiger Atkinson on December 11, 2012
Format: Kindle Edition Verified Purchase
Direct , simple advice. It Is concise and accurate. I like the way the process is laid out. Very informative.
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2 of 2 people found the following review helpful By Tica on April 9, 2012
Format: Hardcover Verified Purchase
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.
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1 of 1 people found the following review helpful By Catherine M on September 11, 2012
Format: Hardcover
Has good pictures and diagrams of design layouts. It's easy to follow. It also has a glossary in the back.
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