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Book Categories |
| Preface | ||
| Ch. 1 | Economics of Site Selection | |
| Ch. 2 | Restaurant Atmosphere and Design | |
| Ch. 3 | Principles of Kitchen Design | |
| Ch. 4 | Space Allocation | |
| Ch. 5 | Electricity and Energy Management | |
| Ch. 6 | Gas, Steam, and Water | |
| Ch. 7 | Environmental Concerns, Safety, and Sanitation | |
| Ch. 8 | Buying and Installing Foodservice Equipment | |
| Ch. 9 | Storage Equipment: Dry and Refrigerated | |
| Ch. 10 | Preparation Equipment: Ranges and Ovens | |
| Ch. 11 | Preparation Equipment: Fryers and Fry Stations | |
| Ch. 12 | Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans | |
| Ch. 13 | Steam Cooking Equipment | |
| Ch. 14 | Cook-Chill Technology | |
| Ch. 15 | Dishwashing and Waste Disposal | |
| Ch. 16 | Miscellaneous Kitchen Equipment | |
| Ch. 17 | Smallware for Kitchens | |
| Ch. 18 | Tableware | |
| Ch. 19 | Linens and Table Coverings | |
| Glossary | ||
| Index |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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