Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition

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).