Design and Equipment for Restaurants and Foodservice

Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by Wiley Global Education. This book was released on 2013-10-07 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility—with more attention to the equipment—rather than emphasizing either front of the house or back of the house.