Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition
October 2008, ©2009
Chapter 1: Economics of Site Selection.
Chapter 2: Restaurant Atmosphere and Design.
Chapter 3 Principles of Kitchen Design.
Chapter 4: Space Allocation.
Chapter 5: Electricity and Energy Management.
Chapter 6: Gas, Steam, and Water.
Chapter 7: Design and Environment.
Chapter 8: Safety and Sanitation.
Chapter 9: Buying and Installing Foodservice Equipment.
Chapter 10: Storage Equipment: Dry and Refrigerated.
Chapter 11: Preparation Equipment: Ranges and Ovens.
Chapter 12: Preparation Equipment: Fryers and Fry Stations.
Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.
Chapter 14: Steam Cooking Equipment.
Chapter 15: Cook-Chill Technology.
Chapter 16: Dishwashing and Waste Disposal.
Chapter 17: Miscellaneous Kitchen Equipment.
Chapter 18: Smallware for Kitchens.
Chapter 19: Tableware.
Chapter 20: Linens and Laundry.
Chris THomas is a professional writer who specializes in food- and wine-related topics. She is also coauthor of The Bar and Beverage Book, Fourth Edition and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho, and Seattle, Washington.
2 new and 1 updated “Conversations” features
More information about the terms of leases for rented restaurant space in Chapter 1, as well as updated trends in the business including multi-chain operators and branding concepts
Updated information about the Americans with Disabilities Act, including restroom and parking requirements in Chapters 1 and 4
A discussion of mobile foodservice options and industry trends for pleasing customers who have less time to spend dining out, but still want (and will pay for) top-quality food and service in Chapter 2
Two design examples, a restaurant (between Chapters 2 and 3) and a school cafeteria (between Chapters 4 and 5), complete with layouts and equipment keys
In Chapters 5 and 6, more extensive information about many aspects of “green building,” from energy efficiency and water conservation, to new forms of recycling and waste reduction, alternative energy sources, smarter use of smaller spaces, and LEED certification
More safety and sanitation information, including top-of-the-line handwashing stations, slip-and-fall prevention, fire safety, “green” cleaning products, anti-microbials, and electrolyzed water, detailed in Chapter 8.
Equipment-specific trends, including the use of proprietary (no-substitution) specifications, the growth of warranty servicing companies, leasing vs. purchasing, and the advent of equipment breakdown insurance, all in Chapter 9.
Updated information about acceptable refrigerants for foodservice in Chapter 10
Discussion of healthier forms of cooking oil being developed for fryers in chapter 12
Discussion about new uses for technology in foodservice, including the NAFEM Data Protocol and a restaurateur’s ability to do pre-purchase research and calculate an appliance’s Total Cost of Ownership online in Chapter 9.
Updated trends in the business overall, including designing for smaller spaces, and the growing use of cook-chill for quality control rather than volume cooking in Chapter 15
New tabletop trends, including streamlining glassware purchases (Chapter 19), and interesting alternatives to table linens, and how to rent rather than purchase linens (Chapter 20).
The chapters are organized roughly according to the steps one would take to open a restaurant, or foodservice business
Coverage of the latest equipment and design trends
Clear, student-friendly writing style
Interesting highlights, lists, and short features to augment the points made in the text, in boxes throughout the chapters, and organized into five categories:
The Dining Experience
Budgeting and planning
In the Kitchen
Building and Grounds
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