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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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