Design and Equipment for Restaurants and Foodservice: A Management View

by Costas Katsigris, Chris Thomas

The definitive guide to foodservice equipment and design-from inception to completion Good food, happy customers, and profits - the telltale signs of a thriving restaurant or foodservice facility. But if you're not paying attention to the hundreds of details involved in running a successful facility, you'll fall short of achieving all three of these goals. Providing a breadth of useful, updated information on equipment, procedures, technology, techniques, safety, government and industry regulations, and terms of the trade, Design and Equipment for Restaurants and Foodservice, Second Edition demystifies the complex decisions facing the new restaurateur and foodservice manager. In Design and Equipment for Restaurants and Foodservice , well-known hospitality and food authors Costas Katsigris and Chris Thomas cover every aspect of establishing a physical facility - from concept development to operation - including where to put a laundry room, how many place settings to order, how to lower utility bills, how to buy a walk-in cooler and how big it should be, and even how air conditioning systems and water heaters work. Thoroughly updated to embrace the latest trends in design and the newest equipment technology, this Second Edition With fascinating interviews of successful professionals as well as novices, Design and Equipment for Restaurants and Foodservice, Second Edition is an indispensable resource for hospitality management students and professionals alike.

576 pages, Hardcover

First published October 6, 2008

Reviews

[Tommy Saroso]

Good reference material for those who would like to gather data on FB Operating equipments as well on foodservice establishment design and facilities

[Patrick Van · Rating 3 out of 5]

@ APL good technical descriptions