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Contents Chapter 1 Economics of Site Selection Introduction and Learning Objectives 1-1 CHOOSING A CONCEPT Planning The Dining Atmosphere: Creating a Concept 1-2 Themes and Concepts Planning The Dining Atmosphere: Dining Decisions Nontraditional Concepts Second Tier Concepts Changing Concepts 1-3 STUDY YOUR MARKET Market Feasibility Study Budgeting and Planning: Resources for Demographics Financial Feasibility Study Budgeting and Planning: Figuring Average Attendance and Average Check Budgeting and Planning: Calculating Food and Beverage Costs 1-4 SELECTING A SITE Site Selection Research Guidelines for Site Selection Planning the Dining Atmosphere: How Bad Locations are Chosen 1-5 OWNING OR LEASING SPACE Buying Land and Building on It Leasing an Existing Space Specifics of Most Restaurant Leases Building and Grounds: ADVICE FOR TENANTS Lease-Purchase Options Summary Study Questions A Conversation with ...Larry Forgione Chapter 2 Restaurant Atmosphere and Design Introduction and Learning Objectives Introduction and Learning Objectives 2-1 CREATING AN ATMOSPHERE Working with a Design Team Creating a Comfortable Atmosphere Planning The Dining Atmosphere: ATMOSPHERE AWARENESS The Redesign Dilemma 2-2 TODAY'S TRENDS Design Mistakes 2-3 FOLLOW THE GUEST First Impressions Entryway Etiquette Dining Room Layout 2-4 MOBILE FOODSERVICE OPTIONS 2-5 TO BAR OR NOT TO BAR? Planning The Dining Atmosphere PLANNING A BAR The Perfect Bar Portable Bars 2-6 CHAIRS AND TABLES Planning the Dining Atmosphere: "DRESSING FOR SUCCESS " RESTAURANT FURNITURE AND FASHION SENSE 2-7 SPECIAL BANQUET NEEDS 2-8 A FINAL WORD ABOUT ATMOSPHERE Summary Study Questions A Conversation with ... Kathleen Seelye Chapter 3 Principles of Kitchen Design Introduction and Learning Objectives Introduction and Learning Objectives 3-1 TRENDS IN KITCHEN DESIGN In the Kitchen In the Kitchen: The Chef-Designed Kitchen 3-2 MAKING THE NUMBERS WORK 3-3 KITCHEN PLACEMENT 3-4 THE SERVICE SYSTEM 3-5 FLOW AND KITCHEN DESIGN 3-6 SPACE ANALYSIS Service Areas/Wait Stations Preparation Areas Production Areas Bakery Area Warewashing Area Other Considerations 3-7 SERVICE OR BANQUET KITCHENS In the Kitchen: DESIGNING A SERVICE KITCHEN 3-8 FOOD SAFETY AND KITCHEN DESIGN 3-9 SAMPLE KITCHEN DESIGNS Summary Study Questions Chapter 4 Space Allocation Introduction and Learning Objectives 4-1 WHERE TO START? 4-2 PLANNING PUBLIC AREAS 4-3 OUTDOOR AREAS Parking Areas Patio Dining Areas Adjacent Public Areas 4-4 THE FRONT OF THE HOUSE Entry Areas Dining Areas Budgeting and Planning: SPACE and SIZING GUIDELINES Planning the Dining Atmosphere: Staircases and Second Floor Dining Service Areas Beverage Areas Restrooms 4-5 THE BACK OF THE HOUSE Kitchen Warewashing Receiving Area General Storage In the Kitchen: STORAGE AT SEA Dry Storage Refrigerated Storage Employee Locker Rooms Office Area 4-6 REAL-LIFE SPACE PLANNING 4-7 SPACE PLANNING AND THE AMERICANS WITH DISABILITIES ACT Summary Study Questions A Conversation with ... Alice Waters Chapter 5 Electricity and Energy Management Introduction and Learning Objectives 5-1 UNDERSTANDING ENERGY USE 5-2 ENERGY AUDITS 5-3 BECOMING ENERGY PROACTIVE In the Kitchen: ADDING EQUIPMENT TO EXISTING RESTAURANTS 5-4 UNDERSTANDING AND MEASURING ELECTRICITY How Electrical Systems Work Voltage Combinations and Load Factors Foodservice Equipment: GAS OR ELECTRIC? How Appliances Heat The Electrical Service Entrance Take an Electrical Inventory 5-5 CONSUMPTION CHARGES Building and Grounds: READING AN ELECTRIC BILL Charting Annual Utility Costs 5-6 ENERGY CONSERVATION Building and Grounds: THE ENERGY-EFFICIENT McDONALD'S 5-7 CONSTRUCTING AN ENERGY-EFFICIENT BUILDING Insulation and Air Quality Measuring Your Progress 5-8 POWER FAILURES 5-9 POWER OUTLOOK FOR THE FUTURE The Impact of Deregulation Building and Grounds: A 'REP' OR AN 'AREP?' Alternative Energy Sources Building and Grounds: SOLAR POWER FOR MAUNA LANI Cogeneration and Heat Recovery Summary Study Questions A Conversation with ... Mark Buersmeyer Chapter 6 Gas, Steam, and Water Introduction and Learning Objectives 6-1 GAS ENERGY Gas Terminology The Gas Flame Gas Burners Pilot Lights and Thermostats Maintaining Gas-Powered Equipment Foodservice Equipment: MAINTENANCE TIPS FROM THE PROS Reading Gas Meters and Bills Saving Energy with Gas Gas Pipes 6-2 STEAM ENERGY Steam Requirements for Equipment Steam Terminology Common Problems and Diagnoses 6-3 YOUR WATER SUPPLY Water Quality Factors 6-4 CHOOSING PLUMBING FIXTURES Sinks and Hand Washing Systems Drains and the Discharge System Drainage Terminology and Maintenance Drainage Problems Building and Grounds: FROZEN PIPES? YIPES! 6-5 HOT-WATER HEATING Types of Water Heaters Summary Study Questions Chapter 7 Design and Environment Introduction and Learning Objectives 7-1 LIGHTING Measuring Light Artificial Lighting Controlling Light Levels 7-2 THE USE OF COLOR The Use of Artwork Kitchen Lighting and Color 7-3 NOISE AND SOUND CONTROL The Nature of Noise The Use of Music 7-4 HEATING AND AIR CONDITIONING How HVAC Systems Work HVAC Technology Advances Ventilation and Air Quality The "Smoking Section" HVAC System Maintenance Kitchen Ventilation 7-5 AIR POLLUTION CONTROL Summary Study Questions Chapter 8 Safety and Sanitation Introduction and Learning Objectives 8-1 FIRE PROTECTION Building and Grounds: TEN COMMANDMENTS OF FIRE SAFETY 8-2 ERGONOMICS 8-3 EMPLOYEE COMFORT AND SAFETY Flooring and Floor Mats Floor Cleaning and Maintenance The Dining Experience: CARPET FIBERS Cleaning Stainless Steel Building and Grounds: PURCHASING CLEANING SUPPLIES -INTELLIGENTLY 8-4 SANITATION Food Safety In the Kitchen: CRITICAL CONTROL POINTS FOR PROTECTING FOOD Safe Food Handling 8-5 WASTE MANAGEMENT Building and Grounds: SOURCE REDUCTION AND RECYCLING IDEAS Composting Combustion Landfill Use The "Green" Restaurant Building and Grounds: DESIGNING A GREEN BUILDING Summary Study Questions Chapter 9 Buying and Installing Foodservice Equipment Introduction and Learning Objectives 9-1 GAS OR ELECTRIC? Foodservice Equipment: SELECTING A RANGE - GAS OR ELECTRIC? Other Basic Decisions 9-2 SELECTING ESSENTIAL EQUIPMENT Foodservice Equipment: HOW THE 'BIG GUNS' DO IT: MAJOR CHAINS' EQUIPMENT PURCHASE REQUIREMENTS Analyzing Equipment Purchases An Introduction to Depreciation Looking for Top-Quality Equipment Foodservice Equipment: CHOOSING FOOD PREPARATION AND STORAGE EQUIPMENT 9-3 BUYING USED EQUIPMENT Foodservice Equipment: ADVICE FROM THE EXPERTS ON BUYING USED EQUIPMENT E-Commerce 9-4 LEASING EQUIPMENT Foodservice Equipment: LEVELHEADED LEASING 9-5 NEW TRENDS AND TECHNOLOGY Metric Labeling 9-6 WRITING EQUIPMENT SPECIFICATIONS Standards for Specifications Beginning to Write Specs Certification Agencies Warranty Specifics 9-7 START-UP, SERVICE, AND SAFETY Foodservice Equipment: SERVICE AND SUPPORT - HOW ONE MANUFACTURER DOES IT Equipment Installation Equipment Maintenance Safety and Training In the Kitchen: SAFETY RULES FOR ELECTRICITY In the Kitchen: SAFETY RULES FOR GAS Getting Good Service Summary Study Questions A Conversation with ... Joseph L. Phillips Chapter 10 Storage Equipment: Dry And Refrigerated Introduction and Learning Objectives 10-1 RECEIVING AND DRY STORAGE 10-2 REFRIGERATED STORAGE Temperature Reduction The Chemistry of Refrigeration Air Circulation Humidity 10-3 SELECTING A REFRIGERATOR Foodservice Equipment: BUYING REFRIGERATORS Reach-Ins and Roll-Ins 10-4 WALK-IN COOLERS AND FREEZERS Refrigeration Maintenance 10-4 SPECIALTY REFRIGERATION UNITS Draft Beer Service Soft-Serve Machines Foodservice Equipment: TIPS FOR TROUBLESHOOTING THE SOFT-SERVE MACHINE Ice Makers and Dispensers Budgeting and Planning: ICE SERVICE GUIDELINES Summary Study Questions Chapter 11 Preparation Equipment: Ranges and Ovens Introduction and Learning Objectives 11-1 BASIC PRINCIPLES OF HEAT 11-2 THE RANGE TOP The Medium-Duty Range Types of Burners The Heavy-Duty Range The Specialty Range Electric Range Tops 11-3 THE RANGE OVEN 11-4 CONVECTION OVENS 11-5 OTHER OVEN TYPES Deck or Stack Ovens Impinger/Conveyor Ovens Pizza Ovens Mechanical Ovens Rack Ovens Cook-and-Hold Ovens Smoker-Cookers Rotisserie Ovens Wood-Fired Ovens 11-6 MICROWAVE OVENS 11-7 OVENS FOR BAKERIES Proofers and Retarders 11-8 NEW OVEN TECHNOLOGY 11-9 CLEANING AND MAINTENANCE Appliance Surfaces Microwave Care Conveyor Oven Care Deck Oven Care Rotisserie Care Wood-Fired Oven Care Summary Study Questions A Conversation with ... Kathy Carpenter Chapter 12 Preparation Equipment: Fryers and Fry Stations Introduction and Learning Objectives 12-1 DISSECTING THE FRYER Foodservice Equipment: SAFETY TIPS FOR FRYERS 12-2 HOW FRYING WORKS Gas Fryers Electric Fryers Computerized Fryers 12-3 FRYER CAPACITY AND INSTALLATION 12-4 CARE AND CONSERVATION OF FRYING OIL Filtration Oil Disposal Foodservice Equipment: HINTS FOR SUCCESSFUL FRYING 12-5 PRESSURE FRYERS 12-6 THE FRY STATION 12-7 BUYING A FRYER Foodservice Equipment: Fryer Lifecycle Factors 12-8 FRYERS OF THE FUTURE Oil-Free (Greaseless) Fryers Ventless Fryers Pasta Cookers Summary Study Questions Chapter 13 Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans Introduction and Learning Objectives 13-1 BROILERS The Overhead Broiler The Charbroiler Foodservice Equipment: BROILING TECHNIQUE TIPS 13-2 SPECIALTY BROILERS 13-3 BUYING AND MAINTAINING BROILERS 13-4 GRIDDLES 13-5 SPECIALTY GRIDDLES 13-6 BUYING AND MAINTAINING GRIDDLES 13-7 TILTING BRAISING PANS Summary Study Questions A Conversation with...Christophe Chatron-Michaud Chapter 14 Steam Cooking Equipment Introduction and Learning Objectives 14-1 WHY STEAM? Steam and Water Quality 14-2 THE STEAM-JACKETED KETTLE Foodservice Equipment STEAM-JACKETED KETTLES AT WORK Varieties of Steam-Jacketed Kettles Sizing and Selecting Kettles Power Sources for Steam-Jacketed Kettles Mounting Steam-Jacketed Kettles Accessories and Special Uses Cleaning Steam-Jacketed Kettles 14-3 PRESSURE STEAMERS Low-Pressure Steamers High-Pressure Steamers 14-4 PRESSURELESS STEAMERS Connectionless Steamers Steam and Power Requirements for Pressureless Steamers Sizing and Selecting Pressureless Steamers Foodservice Equipments: STEAMER LIFECYCLE FACTORS 14-5 SPECIALTY STEAMERS 14-6 COMBINATION OVEN/STEAMER Water, Steam, and Power Requirements for Combis Vacuum Steam Cooking 14-7 STEAM GENERATORS 14-8 CLEANING AND MAINTENANCE OF STEAM EQUIPMENT 14-9 SITE SELECTION Summary Study Questions Chapter 15 Cook-Chill Technology Introduction and Learning Objectives 15-1 WHY USE COOK-CHILL? 15-2 HOW COOK-CHILL WORKS Pre-Chill Preparation Blast Chilling Buying a Blast Chiller Tumble Chilling Other Chilling Options 15-3 STORAGE AND DISTRIBUTION 15-4 RETHERMALIZATION 15-5 BUYING AND USING A COOK-CHILL SYSTEM 15-6 CLEANING COOK-CHILL EQUIPMENT Summary Study Questions A Conversation with ... Allan P. King, Jr. Chapter 16 Dishwashing and Waste Disposal Introduction and Learning Objectives 16-1 CHOOSING A DISHWASHING SYSTEM High-Temp or Low-Temp? Dishwasher Sizes and Ratings 16-2 TYPES OF DISHWASHERS Undercounter Dishwashers Glasswashers Single-Tank, Door-Style Dishwashers Moving Dishwashers More Options for Conveyor Machines Circular Dishwashing Systems Flight-Type Conveyor Dishwashers 16-3 BOOSTER HEATERS 16-4 DISHWASHER MAINTENANCE Daily Maintenance Weekly Maintenance 16-5 FOOD WASTE DISPOSERS The Pre-Rinse Station The Disposer How Food Disposers Work Waste Pulpers and Collectors 16-6 WASHING POTS AND PANS Mechanical Pot/Pan Washers Power Sinks Summary Study Questions A Conversation with ... Jim Hungerford Chapter 17 Miscellaneous Kitchen Equipment Introduction and Learning Objectives 17-1 FOOD MIXERS How Mixers Work Attachments and Accessories Mixer Variations 17-2 FOOD SLICERS Slicer Safety and Maintenance 17-3 FOOD PROCESSING Processor Safety and Maintenance Manual Food Processing Blenders Juicers 17-4 TOASTERS 17-5 FOOD WARMERS Steam and Hot-Food Tables 17-6 COFFEE MAKERS Summary Study Questions Chapter 18 Smallware for Kitchens Introduction and Learning Objectives 18-1 HAND TOOLS Serving Spoons Wire Whips Food Turners and Spatulas Tongs Kitchen Forks Strainers and Colanders 18-2 KITCHEN CUTLERY Knife Construction Types of Knives Cutting Boards Knife Sharpening 18-3 MEASURING TOOLS Kitchen Scales Volume Measures Ladles Scoops Thermometers Use and Care of Thermometers 18-4 POTS AND PANS Common Cookware Types Oven Cookware Common Ovenware Types Specialty Bakeware Pizza-Making Supplies 18-5 SERVING AND HOLDING CONTAINERS 18-6 CARING FOR SMALLWARE Summary Study Questions Chapter 19 Tableware Introduction and Learning Objectives 19-1 DEFINITIONS OF TERMS 19-2 TABLETOPS AND TRENDS 19-3 PLATEWARE How Plateware Is Made Shapes and Sizes of Plateware Plateware Care and Cleaning Foodservice Equipment: Managing Metal Marking: Purchasing Plateware 19-4 GLASSWARE How Glassware Is Made Shapes and Sizes of Glassware Glassware Care and Cleaning Purchasing Glassware 19-5 FLATWARE How Flatware Is Made Flatware Care and Cleaning Purchasing Flatware Summary Study Questions A Conversation with ... Mike Fleming Tabletop Designer Chapter 20 Linens and Table Coverings Introduction and Learning Objectives 20-1 LINENS IN THE DINING AREA 20-2 TEXTILE FIBERS AND CHOICES How Fabrics Are Woven Functional but Fashionable 20-3 DETERMINING NAPERY NEEDS Renting Linens Fun with Folds 20-4 ALTERNATIVES TO FABRICS 20-5 CARE AND CLEANING OF NAPERY Foodservice Equipment: NAPERY TROUBLESHOOTING GUIDE 20-6 AN ON-PREMISE LAUNDRY Buying and Using Laundry Equipment Foodservice Equipment: THE TEN MOST COMMON DRYING MISTAKES The Art and Science of Washing Summary Study Questions
Library of Congress Subject Headings for this publication:
Food service management.
Food service -- Equipment and supplies.
Restaurants -- Design and construction.