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Restaurant Food Service Equipment
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Book Synopsis Design and Equipment for Restaurants and Foodservice by : Chris Thomas
Download or read book Design and Equipment for Restaurants and Foodservice written by Chris Thomas and published by John Wiley & Sons. This book was released on 2013-09-23 with total page 530 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.
Book Synopsis Restaurant Food Service Equipment by : John A. Drysdale
Download or read book Restaurant Food Service Equipment written by John A. Drysdale and published by . This book was released on 2009-02-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment—from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout—including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design.
Download or read book Food Service Equipment written by and published by . This book was released on 1941 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Design and Equipment for Restaurants and Foodservice by : Costas Katsigris
Download or read book Design and Equipment for Restaurants and Foodservice written by Costas Katsigris and published by . This book was released on 2005-03-24 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Book Synopsis Manual of Equipment and Design for the Foodservice Industry by : Carl R. Scriven
Download or read book Manual of Equipment and Design for the Foodservice Industry written by Carl R. Scriven and published by Van Nostrand Reinhold. This book was released on 1989 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Buying and Selling Restaurant Equipment by : Thomas Chavez
Download or read book Buying and Selling Restaurant Equipment written by Thomas Chavez and published by CreateSpace. This book was released on 2010-03-08 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations
Book Synopsis Design and Equipment for Restaurants and Foodservice by : Kornelia Marshall
Download or read book Design and Equipment for Restaurants and Foodservice written by Kornelia Marshall and published by . This book was released on 2016-04 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food service industry encompasses any establishment that serves food to people outside their home. This includes restaurants, carryout operations, cafeterias, university dining halls, catering and vending companies, hotels and inns, and rehab and retirement centers. The foodservice industry is divided into two segments. The commercial segment makes up 80 percent of the industry and includes operations in restaurants, catering and banquets, retail, stadium, airlines, and cruise ships. The noncommercial segment includes schools and universities, the military, health care, business and industry, and clubs. Food service is a large industry which deals with the preparation and service of food outside the home. Catering a wedding, establishing a restaurant, and running a cafeteria are all forms of this service. A number of goods and services fall under the umbrella of food service, such as companies which transport food and related products like kitchen equipment, silverware, and so forth. Restaurateurs, waiters, bussers, chefs, and dietitians are some examples of people who work in the food service industry, along with people like architects who design facilities where food is made and served, company representatives who travel the road selling products related to the service and sale of food, and consultants who help people coordinate events at which food will be served. This book entitled Design and Equipment for Restaurants and Foodservice: A Management View offers the most comprehensive and updated coverage of the latest equipment and design trends to help students acquire the knowledge they need to go into the industry. The book emphasizes on how to plan, design, and purchase equipment for a restaurant, or foodservice facility.
Book Synopsis Keeping Your Gas Restaurant Equipment Cooking! by : Don Walker
Download or read book Keeping Your Gas Restaurant Equipment Cooking! written by Don Walker and published by . This book was released on 1993-06-01 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Modern Guide to Foodservice Equipment by : Arthur C. Avery
Download or read book A Modern Guide to Foodservice Equipment written by Arthur C. Avery and published by . This book was released on 1991-09 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Restaurants & Institutions written by and published by . This book was released on 1987-03 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Restaurant Food Service Equipment by : John A. Drysdale
Download or read book Restaurant Food Service Equipment written by John A. Drysdale and published by . This book was released on 2009 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Keeping Your Gas Restaurant Equipment Cooking! by : Don Walker
Download or read book Keeping Your Gas Restaurant Equipment Cooking! written by Don Walker and published by . This book was released on 1989 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Food Equipment Digest by : Jim Stevens
Download or read book The Food Equipment Digest written by Jim Stevens and published by Wiley. This book was released on 1996-11 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book puts the "yellow pages" for the foodservice industry at your finger tips! Well organized charts, lists, and tables with up-to-date information make it quick and easy to find the answers to your questions. When used as a reference, manual, or workbook, Food Equipment Digest provides instant access to vital information and is easier than referring to catalogs, booting up your computer, or waiting until you get back to the office. Stevens and Snowberger have created a hands-on, carry-with (or handout) digest for the foodservice industry serving: students, manufacturers, dealers, reps, managers, foodservice equipment specialists, commercial repair agencies, contractors, architects, and related professionals. This is the first book to contain a directory of 400 phone numbers to food equipment manufacturers with a compliment of over 400 industry related toll-free fax numbers. A concise list of zip codes for manufacturers and a list of states for freight estimates eliminates time consuming searches. You’ll find a section on the required USDA codes (HACCP), a Bacteria Control Table, Food Holding Temperature Guide, and other valuable sanitation and temperature statistics. A valuable chart on site analysis, an industry standard, is just one piece of "hard-to-find" information encompassed in these pages. Stevens and Snowberger offer information on scheduling, equipment installation, and selecting equipment for the kitchen; be it a correctional, healthcare, or banquet facility. There are mechanical charts available with plumbing and electrical conversion data, as well as information on grease traps, and beer/soda systems. Other highlights of Food Equipment Digest include a list of food trade magazines, associations, and field related video tapes. It is a one-of-a-kind comprehensive informational guide that will most assuredly save you time and money.
Book Synopsis Design and Layout of Foodservice Facilities by : John C. Birchfield
Download or read book Design and Layout of Foodservice Facilities written by John C. Birchfield and published by John Wiley and Sons. This book was released on 2007-12-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Book Synopsis Team Nutrition Presents a Guide for Purchasing Food Service Equipment by :
Download or read book Team Nutrition Presents a Guide for Purchasing Food Service Equipment written by and published by . This book was released on 1999 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.
Book Synopsis The Foodservice Industry by : Michael G. Van Dress
Download or read book The Foodservice Industry written by Michael G. Van Dress and published by . This book was released on 1982 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Restaurant Design by : Sharon L. Fullen
Download or read book Restaurant Design written by Sharon L. Fullen and published by Parkway Publishers, Inc.. This book was released on 2003 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately price. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
