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Design and equipment for restaurants and foodservice : a management view 4th ed

Design and equipment for restaurants and foodservice : a management view 4th ed

자료유형
단행본
개인저자
Thomas, Chris, 1956-. Norman, Edwin J. Katsigris, Costas.
서명 / 저자사항
Design and equipment for restaurants and foodservice : a management view / Chris Thomas, Edwin J. Norman, Costas Katsigris.
판사항
4th ed.
발행사항
Hoboken, N.J. :   Wiley,   c2014.  
형태사항
ix, 515 p. : ill. ; 28 cm.
ISBN
9781118297742 (hardback)
일반주기
Includes index.  
일반주제명
Food service management. Food service -- Equipment and supplies. Restaurants -- Design and construction.
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008 130613t2014 njua 001 0 eng
010 ▼a 2013019342
020 ▼a 9781118297742 (hardback)
035 ▼a (KERIS)REF000017181975
040 ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211010
042 ▼a pcc
050 0 0 ▼a TX911.3.M27 ▼b K395 2014
082 0 0 ▼a 647.95068 ▼2 23
082 0 0 ▼a 647.95/068/2 ▼2 21
084 ▼a 647.950682 ▼2 DDCK
090 ▼a 647.950682 ▼b K19d4
100 1 ▼a Thomas, Chris, ▼d 1956-.
245 1 0 ▼a Design and equipment for restaurants and foodservice : ▼b a management view / ▼c Chris Thomas, Edwin J. Norman, Costas Katsigris.
250 ▼a 4th ed.
260 ▼a Hoboken, N.J. : ▼b Wiley, ▼c c2014.
300 ▼a ix, 515 p. : ▼b ill. ; ▼c 28 cm.
500 ▼a Includes index.
650 0 ▼a Food service management.
650 0 ▼a Food service ▼x Equipment and supplies.
650 0 ▼a Restaurants ▼x Design and construction.
700 1 ▼a Norman, Edwin J.
700 1 ▼a Katsigris, Costas.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 중앙도서관/교육보존(보건)/ 청구기호 647.950682 K19d4 등록번호 141081902 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

Preface 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


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