Design and Equipment for Restaurants and Foodservice – A Management View, Fourth Edition

<p>Preface Vi</p>
<p>1 Getting Your Project Started 1</p>
<p>Introduction And Learning Objectives 1</p>
<p>1–1 Initial Planning And Project Considerations 2</p>
<p>1–2 Finding A Qualified Designer Or Consultant 8</p>
<p>1–3 Types Of Designers And Consultants 10</p>
<p>1–4 Who Is The Consultant′s Customer? 12</p>
<p>1–5 Establishing A Scope Of Work And Fair Fees 12</p>
<p>1–6 Business Professionalism And Ethics 15</p>
<p>Summary 15</p>
<p>Study Questions 16</p>
<p>2 Principles Of Kitchen Design 17</p>
<p>Introduction And Learning Objectives 17</p>
<p>2–1 Trends In Kitchen Design 19</p>
<p>2–2 Making The Numbers Work 21</p>
<p>2–3 Basic Kitchen Design Guidelines 25</p>
<p>2–4 Flow And Kitchen Design 31</p>
<p>2–5 Space Analysis 34</p>
<p>2–6 Service Or Banquet Kitchens 44</p>
<p>2–7 Food Safety And Kitchen Design 46</p>
<p>Summary 47</p>
<p>Study Questions 48</p>
<p>Facility Design: Kendall College 00</p>
<p>3 Front–Of–House Atmosphere And Design 49</p>
<p>Introduction And Learning Objectives 49</p>
<p>3–1 Creating An Atmosphere 49</p>
<p>3–2 Planning Front–Of–House Spaces 52</p>
<p>3–3 To Bar Or Not To Bar? 70</p>
<p>Summary 75</p>
<p>Study Questions 75</p>
<p>Conversation: Tom Galvin, Foodservice Designer 00</p>
<p>4 Planning Back–Of–House Support Areas 77</p>
<p>Introduction And Learning Objectives 77</p>
<p>4–1 Allocating Work Spaces 78</p>
<p>4–2 Space Planning And The Americans With</p>
<p>Disabilities Act 89</p>
<p>Summary 94</p>
<p>Study Questions 95</p>
<p>5 Electricity And Energy Management 96</p>
<p>Introduction And Learning Objectives 96</p>
<p>5–1 Understanding Energy Use 96</p>
<p>5–2 Energy Audits 98</p>
<p>5–3 Understanding And Measuring Electricity 99</p>
<p>5–4 Understanding Electric Bills 107</p>
<p>5–5 Power Failures 114</p>
<p>5–6 Energy Conservation 119</p>
<p>5–7 Constructing An Energy–Efficient</p>
<p>Building 124</p>
<p>Summary 127</p>
<p>Study Questions 127</p>
<p>Facility Design: Savoy Bar &amp; Grill 00</p>
<p>6 Gas, Steam, And Water 129</p>
<p>Introduction And Learning Objectives 129</p>
<p>6–1 Gas Energy 129</p>
<p>6–2 Steam Energy 142</p>
<p>6–3 Your Water Supply 146</p>
<p>6–4 Choosing Plumbing Fixtures 156</p>
<p>6–5 Hot–Water Heating 165</p>
<p>Summary 167</p>
<p>Study Questions 168</p>
<p>Conversation: Arvid Osterberg, Ada Expert 00</p>
<p>7 Design And Environment 169</p>
<p>Introduction And Learning Objectives 169</p>
<p>7–1 Lighting 169</p>
<p>7–2 The Use Of Color 179</p>
<p>7–3 Noise And Sound Control 183</p>
<p>7–4 Heating And Air Conditioning 186</p>
<p>7–5 Air Pollution Control 200</p>
<p>Summary 201</p>
<p>Study Questions 202</p>
<p>8 Safety And Sanitation 203</p>
<p>Introduction And Learning Objectives 203</p>
<p>8–1 Fire Protection 203</p>
<p>8–2 Ergonomics 205</p>
<p>8–3 Employee Comfort And Safety 207</p>
<p>8–4 Sanitation 216</p>
<p>8–5 Waste Management 223</p>
<p>Summary 228</p>
<p>Study Questions 229</p>
<p>Facility Design: Klein Forest High School 00</p>
<p>9 Buying And Installing Foodservice Equipment 230</p>
<p>Introduction And Learning Objectives 230</p>
<p>9–1 Basic Decisions 231</p>
<p>9–2 Analyzing Equipment Purchases 232</p>
<p>9–3 Researching Equipment Purchases 238</p>
<p>9–4 Buying Used Equipment 243</p>
<p>9–5 Leasing Equipment 244</p>
<p>9–6 Trends In The Equipment Field 246</p>
<p>9–7 Writing Equipment Specifications 247</p>
<p>9–8 Start–Up, Service, And Safety 256</p>
<p>Summary 265</p>
<p>Study Questions 265</p>
<p>Conversation: David Yudkin, Owner, Sustainable Pizza Chain 00</p>
<p>10 Storage Equipment: Dry And Refrigerated 267</p>
<p>Introduction And Learning Objectives 267</p>
<p>10–1 Receiving And Dry Storage 267</p>
<p>10–2 Refrigerated Storage 274</p>
<p>10–3 Selecting A Refrigerator 279</p>
<p>10–4 Walk–In Coolers And Freezers 284</p>
<p>10–5 Specialty Refrigeration Units 287</p>
<p>Summary 295</p>
<p>Study Questions 296</p>
<p>11 Preparation Equipment: Ranges And Ovens 297</p>
<p>Introduction And Learning Objectives 297</p>
<p>11–1 Basic Principles Of Heat 299</p>
<p>11–2 The Rangetop 300</p>
<p>11–3 The Range Oven 307</p>
<p>11–4 Convection Ovens 308</p>
<p>11–5 Other Oven Types 310</p>
<p>11–6 Microwave Ovens 320</p>
<p>11–7 Ovens For Bakeries 322</p>
<p>11–8 New Oven Technology 323</p>
<p>11–9 Cleaning And Maintenance 324</p>
<p>Summary 327</p>
<p>Study Questions 328</p>
<p>Facility Design: Caf&eacute; 5555 (Hospital Cafeteria) 00</p>
<p>12 Preparation Equipment: Fryers And Fry Stations 329</p>
<p>Introduction And Learning Objectives 329</p>
<p>12–1 Dissecting The Fryer 330</p>
<p>12–2 How Frying Works 331</p>
<p>12–3 Fryer Capacity And Installation 336</p>
<p>12–4 Frying Oil Care And Conservation 337</p>
<p>12–5 Pressure Fryers 342</p>
<p>12–6 The Fry Station 344</p>
<p>12–7 Buying And Maintaining Fryers 346</p>
<p>12–8 Fryers Of The Future 347</p>
<p>Summary 349</p>
<p>Study Questions 350</p>
<p>Conversation: Jim Petersen, Foodservice</p>
<p>Designer 00</p>
<p>13 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351</p>
<p>Introduction And Learning Objectives 351</p>
<p>13–1 Broilers 352</p>
<p>13–2 Specialty Broilers 358</p>
<p>13–3 Buying And Maintaining Broilers 360</p>
<p>13–4 Griddles 363</p>
<p>13–5 Specialty Griddles 365</p>
<p>13–6 Buying And Maintaining Griddles 367</p>
<p>13–7 Tilting Braising Pans 369</p>
<p>Summary 371</p>
<p>Study Questions 372</p>
<p>14 Steam Cooking Equipment 373</p>
<p>Introduction And Learning Objectives 373</p>
<p>14–1 How Steam Cooking Works 374</p>
<p>14–2 Steam–Jacketed Kettle 376</p>
<p>14–3 Pressure Steamers 383</p>
<p>14–4 Pressureless Steamers 385</p>
<p>14–5 Specialty Steamers 388</p>
<p>14–6 Combi–Ovens 389</p>
<p>14–7 Steam Generators 393</p>
<p>14–8 Steam Equipment Cleaning And Maintenance 394</p>
<p>Summary 395</p>
<p>Study Questions 396</p>
<p>Conversation: Jim Hungerford, Foodservice Equipment Repair</p>
<p>Technician 00</p>
<p>15 Cook–Chill Technology 397</p>
<p>Introduction And Learning Objectives 397</p>
<p>15–1 Why Use Cook–Chill? 397</p>
<p>15–2 How Cook–Chill Works 399</p>
<p>15–3 Storage And Distribution 406</p>
<p>15–4 Rethermalization 406</p>
<p>15–5 Buying And Using A Cook–Chill System 408</p>
<p>15–6 Cleaning Cook–Chill Equipment 411</p>
<p>Summary 413</p>
<p>Study Questions 413</p>
<p>16 Dishwashing And Waste Disposal 415</p>
<p>Introduction And Learning Objectives 415</p>
<p>16–1 Choosing A Dishwashing System 416</p>
<p>16–2 Types Of Dishwashers 422</p>
<p>16–3 Booster Heaters 432</p>
<p>16–4 Dishwasher Maintenance 433</p>
<p>16–5 Care And Cleaning Of Dishes 435</p>
<p>16–6 Waste Disposal Options 439</p>
<p>16–7 Washing Pots And Pans 444</p>
<p>Summary 446</p>
<p>Study Questions 447</p>
<p>17 Miscellaneous Kitchen Equipment 448</p>
<p>Introduction And Learning Objectives 448</p>
<p>17–1 Food Mixers 448</p>
<p>17–2 Food Slicers 453</p>
<p>17–3 Food Processing 454</p>
<p>17–4 Toasters 460</p>
<p>17–5 Food Warmers 462</p>
<p>17–6 Coffee Makers 465</p>
<p>Summary 469</p>
<p>Study Questions 470</p>
<p>Glossary 00</p>
<p>Index 00</p>