Design and equipment for restaurants and foodservice: a management view
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, NJ
Wiley
2009
|
| Edition: | 3. ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XVII,603 S. Ill., graph. Darst. |
| ISBN: | 9780471762485 |
Staff View
MARC
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| 245 | 1 | 0 | |a Design and equipment for restaurants and foodservice |b a management view |c Costas Katsigris ; Chris Thomas |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Hoboken, NJ |b Wiley |c 2009 | |
| 300 | |a XVII,603 S. |b Ill., graph. Darst. | ||
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| 653 | |a Großküche | ||
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Record in the Search Index
| _version_ | 1804143548606447616 |
|---|---|
| adam_text | Titel: Design and equipment for restaurants and foodservice
Autor: Katsigris, Costas
Jahr: 2009
Contents!
Preface x
35
1
ECONOMICS OF
SITE SELECTION 1
INTRODUCTION AND LEARNING OBJECTIVES 1
1-1 TODAY S DINING SCENE 1
1-2 CREATING A CONCEPT 3
1-3 THEMES, BRANDING, AND MORE 5
Branding 5
Nontraditional Concepts 6
Multiple Locations and Multichain Operators 8
Convenience Concepts 9
Changing Concepts 9
1-4 STUDYING THE MARKET 10
Market Feasibility Study 10
Obtaining Operating Capital
Financial Feasibility Study
1-5 SELECTING A SITE 17
Site Selection Research 17
Guidelines for Site Selection
1-6 OWNING OR LEASING SPACE
Buying Land and Building on It
Leasing an Existing Space 23
Specifics of the Typical Restaurant Lease 24
Lease-Purchase Options 27
SUMMARY 27
STUDY QUESTIONS 28
12
14
18
22
22
2
The Redesign Dilemma 34
Adding Services to Add Profit
2-2 FOLLOW THE GUEST 41
First Impressions 41
Entryway Etiquette 41
Dining Area Layout 42
Restroom Facilities 43
2-3 MOBILE FOODSERVICE OPTIONS
2-4 TO BAR OR NOT TO BAR? 47
The Perfect Bar 49
Portable Bars 52
2-5 TABLES AND SEATING 53
2-6 BANQUET FACILITIES 55
2-7 ADVICE FROM TOP DESIGNERS 60
SUMMARY 61
STUDY QUESTIONS 61
FACILITY DESIGN: Savoy Bar Grill 62
44
3
RESTAURANT ATMOSPHERE
AND DESIGN 29
INTRODUCTION AND LEARNING OBJECTIVES 29
2-1 CREATING AN ATMOSPHERE 29
Working with a Design Team 31
Creating Comfort 32
PRINCIPLES OF
KITCHEN DESIGN 64
INTRODUCTION AND LEARNING OBJECTIVES 64
3-1 TRENDS IN KITCHEN DESIGN 65
Display Kitchen 65
3-2 MAKING THE NUMBERS WORK 67
3-3 THE KITCHEN AS A HEALTHY HEART 71
3-4 THE SERVICE SYSTEM 72
3-5 FLOW AND KITCHEN DESIGN 76
3-6 SPACE ANALYSIS 80
Service Areas/Wait Stations 80
Preparation Areas 82
Production Areas 84
Bakery Area 87
Warewashing Area 89
Other Considerations 91
3-7 SERVICE OR BANQUET KITCHENS 93
Hi
IV U CONTENTS
3-8 FOOD SAFETY AND KITCHEN DESIGN 95
SUMMARY 96
STUDY QUESTIONS 96
4
SPACE ALLOCATION 98
98
INTRODUCTION AND LEARNING OBJECTIVES
4-1 WHERE TO START? 98
4-2 PLANNING PUBLIC AREAS 100
4-3 OUTDOOR AREAS 102
Parking Areas 102
Patio Dining Areas 103
4-4 FRONT OF THE HOUSE 104
Entry Areas 104
Dining Areas 104
Service Areas 108
Beverage Areas 108
Restrooms 109
4-5 BACK OF THE HOUSE 110
Kitchen 110
Warewashing 112
Receiving Area 113
General Storage 114
Dry Storage 115
Refrigerated Storage 116
Employee Areas 117
Office Area 118
4-6 SPACE PLANNING AND THE
AMERICANS WITH DISABILITIES ACT
118
SUMMARY 122
STUDY QUESTIONS 122
FACILITY DESIGN: Klein Forest High School 124
5
136
Electrical Inventory 134
How Appliances Heat 134
Electrical Service Entrance
5-4 ELECTRIC BILL 137
Consumption Charges 141
Net Metering 143
Charting Annual Utility Costs 143
5-5 POWER FAILURES 146
5-6 POWER OUTLOOK FOR THE FUTURE 147
Current Woes: Deregulation and
Transmission 148
Renewable Energy 149
5-7 ENERGY CONSERVATION 151
Cogeneration 156
5-8 CONSTRUCTING AN ENERGY-EFFICIENT
BUILDING 158
Green Certification 159
Insulation and Air Quality 160
Measuring Your Progress 160
SUMMARY
161
STUDY QUESTIONS
161
6
ELECTRICITY AND ENERGY
MANAGEMENT 126
INTRODUCTION AND LEARNING OBJECTIVES 126
5-1 UNDERSTANDING ENERGY USE 126
5-2 ENERGY AUDITS 128
5-3 UNDERSTANDING AND MEASURING
ELECTRICITY 130
How Electrical Systems Work 131
Voltage Combinations and Load Factors 132
GAS, STEAM, AND WATER 163
INTRODUCTION AND LEARNING OBJECTIVES 163
6-1 GAS ENERGY 163
Gas Terminology 164
Gas Flame 166
Gas Burners 166
Maintaining Gas-Powered Equipment 169
Reading Gas Meters and Bills 170
Saving Energy with Gas 172
Gas Pipes 174
6-2 STEAM ENERGY 175
Steam Requirements for Equipment 177
Steam Terminology 178
Common Problems and Diagnoses 179
6-3 YOUR WATER SUPPLY 181
The How and Why of Hard Water 183
Water Quality Factors 184
Trends in Water Technology and Consumption 187
Buying and Using Water 188
Reading Water Meters and Bills 189
Water Conservation 190
6-4 CHOOSING PLUMBING FIXTURES 192
Sinks and Hand Washing Systems 193
Drains and the Discharge System 196
Drainage Terminology and Maintenance 198
Drainage Problems 199
CONTENTS
6-5 HOT-WATER HEATING 200
Types of Water Heaters 201
SUMMARY 202
STUDY QUESTIONS 203
A CONVERSATION WITH... Alice Waters 204
7
T^^se^^^^^^^«^S!j!^®^1ig^^^K,WM^^^g^M9S«^^1»^^^J«^^^^^^?S«^
DESIGN AND
ENVIRONMENT 206
206
INTRODUCTION AND LEARNING OBJECTIVES
7-1 LIGHTING 206
Measuring Light 208
Lighting Technology 210
Controlling Light Levels 214
7-2 USE OF COLOR 215
Use of Artwork 216
Kitchen Lighting and Color 218
7-3 NOISE AND SOUND CONTROL 219
The Nature of Noise 219
Use of Music 221
Kitchen Noise Control 223
7-4 HEATING AND AIR CONDITIONING
How HVAC Systems Work 224
HVAC Technology Advances 226
Ventilation and Air Quality 228
Blowing Smoke? 229
HVAC System Maintenance 231
Commercial Kitchen Ventilation 233
Ventless Hoods 237
7-5 AIR POLLUTION CONTROL 239
SUMMARY 240
STUDY QUESTIONS 240
223
8
SAFETY AND
SANITATION 241
241
INTRODUCTION AND LEARNING OBJECTIVES
8-1 FIRE PROTECTION 241
8-2 ERGONOMICS 243
8-3 EMPLOYEE COMFORT AND SAFETY
Flooring and Floor Mats 247
Floor Cleaning and Maintenance 250
Cleaning Stainless Steel 252
245
8-4 SANITATION 253
HACCP Standards 254
Fighting Bacteria and Mold 257
Safe Food Handling 258
8-5 WASTE MANAGEMENT 260
Source Reduction, Reuse, and Recycling 261
Composting 263
Combustion 264
Landfill Use 264
SUMMARY 265
STUDY QUESTIONS 265
A CONVERSATION WITH... David Yudkin 267
9
BUYING AND INSTALLING
FOODSERVICE
EQUIPMENT 270
INTRODUCTION AND LEARNING OBJECTIVES 270
9-1 BASIC DECISIONS 271
9-2 ANALYZING EQUIPMENT
PURCHASES 272
Total Cost of Ownership 273
Alternative Calculations 275
Introduction to Depreciation 276
9-3 RESEARCHING EQUIPMENT PURCHASES 278
Cooking Equipment: Gas or Electric? 278
9-4 BUYING USED EQUIPMENT 282
E-Commerce 283
9-5 LEASING EQUIPMENT 284
9-6 TRENDS IN THE EQUIPMENT FIELD 285
Equipment Breakdown Insurance 286
Metric Labeling 286
9-7 WRITING EQUIPMENT SPECIFICATIONS 287
Legal Challenges in the Specification
Process 288
Standards for Specifications 288
Beginning to Write Specs 290
Certification Agencies 291
Warranty Specifics 295
9-8 START-UP, SERVICE, AND SAFETY 296
Equipment Installation 298
Equipment Maintenance 299
Safety and Training 301
Getting Good Service 302
304
SUMMARY
STUDY QUESTIONS
305
VI
CONTENTS
10
STORAGE EQUIPMENT: DRY
AND REFRIGERATED 306
INTRODUCTION AND LEARNING OBJECTIVES 306
10-1 RECEIVING AND DRY STORAGE 306
Scales 307
Pallets 310
Carts and Trucks 310
Shelves 311
10-2 REFRIGERATED STORAGE 312
Temperature Reduction 313
Chemistry of Refrigeration 314
Air Circulation 316
Humidity 316
10-3 SELECTING A REFRIGERATOR 317
Reach-Ins and Roll-Ins 319
10-4 WALK-IN COOLERS AND FREEZERS 322
Refrigeration Maintenance 324
10-5 SPECIALTY REFRIGERATION UNITS 325
Draft Beer Service 326
Soft-Serve Machines 327
Ice Makers and Dispensers 327
Ice Machine Maintenance and Sanitation 331
SUMMARY 332
STUDY QUESTIONS 333
A CONVERSATION WITH... Rick Cartwright 334
11
PREPARATION EQUIPMENT:
RANGES AND OVENS 337
INTRODUCTION AND LEARNING OBJECTIVES 337
11-1 BASIC PRINCIPLES OF HEAT 339
11-2 RANGE TOP 340
Medium-Duty Range 341
Heavy-Duty Range 342
Specialty Ranges 343
Types of Burners 344
Electric Range Tops 345
11-3 THE RANGE OVEN 347
11-4 CONVECTION OVENS 348
11-5 OTHER OVEN TYPES 350
Deck or Stack Ovens 350
Impinger/Conveyor Ovens 351
Pizza Ovens 353
Mechanical Ovens 353
Rack Ovens 353
Cook-and-Hold Ovens 354
Smoker-Cookers 355
Rotisserie Ovens 357
Wood-Fired Ovens 358
11-6 MICROWAVE OVENS 360
11-7 OVENS FOR BAKERIES 362
Proofers and Retarders 363
11-8 NEW OVEN TECHNOLOGY 363
11-9 CLEANING AND MAINTENANCE 365
Appliance Surfaces 365
Microwave Care 365
Conveyor Oven Care 366
Deck Oven Care 366
Rotisserie Care 366
Wood-Fired Oven Care 366
SUMMARY
367
STUDY QUESTIONS 367
12
PREPARATION EQUIPMENT:
FRYERS AND FRY STATIONS 368
INTRODUCTION AND LEARNING OBJECTIVES 368
12-1 DISSECTING THE FRYER 369
12-2 HOW FRYING WORKS 370
Gas Fryers 372
Infrared and Induction Fryers 372
Electric Fryers 373
Automated Fryers 373
12-3 FRYER CAPACITY AND INSTALLATION 374
12-4 CARE AND CONSERVATION OF FRYING OIL 376
Oil Quality Factors 377
Filtration 379
Oil Disposal 380
12-5 PRESSURE FRYERS 380
12-6 FRY STATION5 382
12-7 BUYING AND MAINTAINING FRYERS 383
12-8 FRYERS OF THE FUTURE 385
Oil-Free (Greaseless) Fryers 385
Ventless Fryers 386
Pasta Cookers 387
SUMMARY 388
STUDY QUESTIONS 389
A CONVERSATION WITH... Jim Hungerford 390
CONTENTS ¦ VII
13
,l?W« £»gW*««hCr 3 d* ^^
PREPARATION EQUIPMENT:
BROILERS, GRIDDLES, AND
TILTING BRAISING PANS 392
INTRODUCTION AND LEARNING OBJECTIVES 392
13-1 BROILERS 393
Overhead Broiler 393
Charbroiler 395
13-2 SPECIALTY BROILERS 399
13-3 BUYING AND MAINTAINING BROILERS 402
13-4 GRIDDLES 404
13-5 SPECIALTY GRIDDLES 406
13-6 BUYING AND MAINTAINING GRIDDLES 408
13-7 TILTING BRAISING PANS 410
SUMMARY 412
STUDY QUESTIONS 413
14
STEAM COOKING
EQUIPMENT 414
INTRODUCTION AND LEARNING OBJECTIVES 414
14-1 HOW STEAM COOKING WORKS 414
Steam and Water Quality 417
14-2 STEAM-JACKETED KETTLE 417
Varieties of Steam-Jacketed Kettles 418
Sizing and Selecting Kettles 420
Power Sources for Steam-Jacketed Kettles 421
Mounting Steam-Jacketed Kettles 422
Accessories and Special Uses 422
Cleaning Steam-Jacketed Kettles 423
14-3 PRESSURE STEAMERS 423
Low-Pressure Steamers 424
High-Pressure Steamers 424
14-4 PRESSURELESS STEAMERS 425
Connectionless Steamers 426
Steam and Power Requirements for
Pressureless Steamers 427
Sizing and Selecting Pressureless Steamers 427
14-5 SPECIALTY STEAMERS 429
14-6 COMBI OVENS 430
Water, Steam, and Power Requirements
for Combis 431
Vacuum Steam Cooking 432
14-7 STEAM GENERATORS 433
14-8 STEAM EQUIPMENT CLEANING AND
MAINTENANCE 434
SUMMARY 436
STUDY QUESTIONS
437
15
COOK-CHILL
TECHNOLOGY 438
438
INTRODUCTION AND LEARNING OBJECTIVES
15-1 WHY USE COOK-CHILL? 438
15-2 HOW COOK-CHILL WORKS 440
Prechill Preparation 442
Blast Chilling 442
Buying a Blast Chiller 444
Tumble Chilling 445
Other Chilling Options 446
15-3 STORAGE AND DISTRIBUTION 447
15-4 RETHERMALIZATION 447
15-5 BUYING AND USING A COOK-CHILL SYSTEM 450
15-6 CLEANING COOK-CHILL EQUIPMENT 452
SUMMARY 454
STUDY QUESTIONS 454
A CONVERSATION WITH... Allan P. King, Jr. 455
16
DISHWASHING AND WASTE
DISPOSAL 457
INTRODUCTION AND LEARNING OBJECTIVES 457
16-1 CHOOSING A DISHWASHING SYSTEM 458
High-Temp or Low-Temp? 460
Detergent Use 461
Dishwasher Sizes and Ratings 462
16-2 TYPES OF DISHWASHERS 464
Undercounter Dishwashers 464
Glasswashers 465
Single-Tank, Door-Style Dishwashers 466
Moving Dishwashers 467
More Options for Conveyor Machines 469
Circular Dishwashing Systems 470
Flight-Type Conveyor Dishwashers 472
16-3 BOOSTER HEATERS 474
VIII m CONTENTS
16-4 DISHWASHER MAINTENANCE 475
16-5 WASTE DISPOSAL OPTIONS 477
Prerinse Station 477
Disposer 478
How Food Disposers Work 478
Waste Pulpers and Collectors 480
16-6 WASHING POTS AND PANS 481
Mechanical Pot/Pan Washers 481
Power Sinks 482
SUMMARY
483
STUDY QUESTIONS 484
17
488
491
MISCELLANEOUS KITCHEN
EQUIPMENT 485
INTRODUCTION AND LEARNING OBJECTIVES 485
17-1 FOOD MIXERS 485
How Mixers Work 487
Attachments and Accessories
Mixer Variations 489
17-2 FOOD SLICERS 490
Sheer Safety and Maintenance
17-3 FOOD PROCESSING 491
Processor Safety and Maintenance 492
Manual Food Processing 493
Blenders 494
Juicers 496
17-4 TOASTERS 496
17-5 FOOD WARMERS 499
Steam and Hot-Food Tables 501
17-6 COFFEE MAKERS 502
Espresso Machines 505
506
SUMMARY
STUDY QUESTIONS
507
18
SMALLWARE FOR KITCHENS
508
INTRODUCTION AND LEARNING OBJECTIVES
18-1 HAND TOOLS 508
Serving Spoons 509
Wire Whips 510
508
Food Tbrners and Spatulas 510
Tongs 511
Kitchen Forks 512
Strainers and Colanders 512
18-2 KITCHEN CUTLERY 513
Knife Construction 513
Types of Knives 515
Knife Sharpening 516
Cutting Boards 516
18-3 MEASURING TOOLS 517
Kitchen Scales 517
Volume Measures 518
Ladles 518
Scoops 518
Thermometers 519
Use and Care of Thermometers 522
18-4 POTS AND PANS 523
Common Cookware Types 525
Oven Cookware 527
Common Ovenware Types 527
Specialty Bakeware 528
Pizza-Making Supplies 529
18-5 SERVING AND HOLDING CONTAINERS 529
18-6 CARING FOR SMALLWARE 530
Accounting for Smallware Purchases 531
SUMMARY 532
STUDY QUESTIONS 533
A CONVERSATION WITH ... Christophe
Chatron-Michaud 534
19
TABLEWARE 536
INTRODUCTION AND LEARNING OBJECTIVES 536
19-1 DEFINITIONS OF TERMS 537
19-2 TABLETOPS AND TRENDS 537
19-3 PLATEWARE 539
How Plateware Is Made 541
Shapes and Sizes of Plateware 542
Plateware Care and Cleaning 543
Purchasing Plateware 544
19-4 GLASSWARE 545
How Glassware Is Made 545
Shapes and Sizes of Glassware 547
Glassware Care and Cleaning 549
Purchasing Glassware 550
19-5 FLATWARE 550
How Flatware Is Made 551
CONTENTS m l
Flatware Care and Cleaning 553
Purchasing Flatware 554
SUMMARY 556
STUDY QUESTIONS
557
20
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9M^u.^^^^MiSi^^^^m^ msm!iimif.3
LINENS AND LAUNDRY 558
INTRODUCTION AND LEARNING OBJECTIVES 558
20-1 LINENS IN THE DINING AREA 558
20-2 TEXTILE FIBERS AND CHOICES 559
How Fabrics Are Woven 562
Functional but Fashionable 562
20-3 DETERMINING NAPERY NEEDS 563
Renting Linens 566
Fun with Folds 567
20-4 ALTERNATIVES TO FABRICS 568
20-5 CARE AND CLEANING OF NAPERY 569
20-6 AN ON-PREMISE LAUNDRY 571
Buying and Using Laundry Equipment 574
The Art and Science of Washing 576
578
SUMMARY
STUDY QUESTIONS
GLOSSARY 579
INDEX 595
578
|
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| spelling | Katsigris, Costas Verfasser aut Design and equipment for restaurants and foodservice a management view Costas Katsigris ; Chris Thomas 3. ed. Hoboken, NJ Wiley 2009 XVII,603 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Großküche Gaststättenbau Hotelbau Thomas, Chris Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020769026&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Katsigris, Costas Thomas, Chris Design and equipment for restaurants and foodservice a management view |
| title | Design and equipment for restaurants and foodservice a management view |
| title_auth | Design and equipment for restaurants and foodservice a management view |
| title_exact_search | Design and equipment for restaurants and foodservice a management view |
| title_full | Design and equipment for restaurants and foodservice a management view Costas Katsigris ; Chris Thomas |
| title_fullStr | Design and equipment for restaurants and foodservice a management view Costas Katsigris ; Chris Thomas |
| title_full_unstemmed | Design and equipment for restaurants and foodservice a management view Costas Katsigris ; Chris Thomas |
| title_short | Design and equipment for restaurants and foodservice |
| title_sort | design and equipment for restaurants and foodservice a management view |
| title_sub | a management view |
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