{"product_id":"design-and-equipment-for-restaurants-and-foodservice-9781118297742","title":"Design and Equipment for Restaurants and","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis text shows the reader how to plan and develop a restaurant or foodservice space.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\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","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406847713623,"sku":"9781118297742","price":109.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118297742.jpg?v=1730497327","url":"https:\/\/bookcurl.com\/products\/design-and-equipment-for-restaurants-and-foodservice-9781118297742","provider":"Book Curl","version":"1.0","type":"link"}