Description
Book SynopsisThis text shows the reader how to plan and develop a restaurant or foodservice space.
Table of ContentsPreface 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: Café 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
