Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley.Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.

• Preface Vi1 Getting Your Project Started 1Introduction And Learning Objectives 11-1 Initial Planning And Project Considerations 21-2 Finding A Qualified Designer Or Consultant 81-3 Types Of Designers And Consultants 101-4 Who Is The Consultant's Customer? 121-5 Establishing A Scope Of Work And Fair Fees 121-6 Business Professionalism And Ethics 15Summary 15Study Questions 162 Principles Of Kitchen Design 17Introduction And Learning Objectives 172-1 Trends In Kitchen Design 192-2 Making The Numbers Work 212-3 Basic Kitchen Design Guidelines 252-4 Flow And Kitchen Design 312-5 Space Analysis 342-6 Service Or Banquet Kitchens 442-7 Food Safety And Kitchen Design 46Summary 47Study Questions 48Facility Design: Kendall College 003 Front-Of-House Atmosphere And Design 49Introduction And Learning Objectives 493-1 Creating An Atmosphere 493-2 Planning Front-Of-House Spaces 523-3 To Bar Or Not To Bar? 70Summary 75Study Questions 75Conversation: Tom Galvin, Foodservice Designer 004 Planning Back-Of-House Support Areas 77Introduction And Learning Objectives 774-1 Allocating Work Spaces 784-2 Space Planning And The Americans WithDisabilities Act 89Summary 94Study Questions 955 Electricity And Energy Management 96Introduction And Learning Objectives 965-1 Understanding Energy Use 965-2 Energy Audits 985-3 Understanding And Measuring Electricity 995-4 Understanding Electric Bills 1075-5 Power Failures 1145-6 Energy Conservation 1195-7 Constructing An Energy-EfficientBuilding 124Summary 127Study Questions 127Facility Design: Savoy Bar & Grill 006 Gas, Steam, And Water 129Introduction And Learning Objectives 1296-1 Gas Energy 1296-2 Steam Energy 1426-3 Your Water Supply 1466-4 Choosing Plumbing Fixtures 1566-5 Hot-Water Heating 165Summary 167Study Questions 168Conversation: Arvid Osterberg, Ada Expert 007 Design And Environment 169Introduction And Learning Objectives 1697-1 Lighting 1697-2 The Use Of Color 1797-3 Noise And Sound Control 1837-4 Heating And Air Conditioning 1867-5 Air Pollution Control 200Summary 201Study Questions 2028 Safety And Sanitation 203Introduction And Learning Objectives 2038-1 Fire Protection 2038-2 Ergonomics 2058-3 Employee Comfort And Safety 2078-4 Sanitation 2168-5 Waste Management 223Summary 228Study Questions 229Facility Design: Klein Forest High School 009 Buying And Installing Foodservice Equipment 230Introduction And Learning Objectives 2309-1 Basic Decisions 2319-2 Analyzing Equipment Purchases 2329-3 Researching Equipment Purchases 2389-4 Buying Used Equipment 2439-5 Leasing Equipment 2449-6 Trends In The Equipment Field 2469-7 Writing Equipment Specifications 2479-8 Start-Up, Service, And Safety 256Summary 265Study Questions 265Conversation: David Yudkin, Owner, Sustainable Pizza Chain 0010 Storage Equipment: Dry And Refrigerated 267Introduction And Learning Objectives 26710-1 Receiving And Dry Storage 26710-2 Refrigerated Storage 27410-3 Selecting A Refrigerator 27910-4 Walk-In Coolers And Freezers 28410-5 Specialty Refrigeration Units 287Summary 295Study Questions 29611 Preparation Equipment: Ranges And Ovens 297Introduction And Learning Objectives 29711-1 Basic Principles Of Heat 29911-2 The Rangetop 30011-3 The Range Oven 30711-4 Convection Ovens 30811-5 Other Oven Types 31011-6 Microwave Ovens 32011-7 Ovens For Bakeries 32211-8 New Oven Technology 32311-9 Cleaning And Maintenance 324Summary 327Study Questions 328Facility Design: Café 5555 (Hospital Cafeteria) 0012 Preparation Equipment: Fryers And Fry Stations 329Introduction And Learning Objectives 32912-1 Dissecting The Fryer 33012-2 How Frying Works 33112-3 Fryer Capacity And Installation 33612-4 Frying Oil Care And Conservation 33712-5 Pressure Fryers 34212-6 The Fry Station 34412-7 Buying And Maintaining Fryers 34612-8 Fryers Of The Future 347Summary 349Study Questions 350Conversation: Jim Petersen, FoodserviceDesigner 0013 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351Introduction And Learning Objectives 35113-1 Broilers 35213-2 Specialty Broilers 35813-3 Buying And Maintaining Broilers 36013-4 Griddles 36313-5 Specialty Griddles 36513-6 Buying And Maintaining Griddles 36713-7 Tilting Braising Pans 369Summary 371Study Questions 37214 Steam Cooking Equipment 373Introduction And Learning Objectives 37314-1 How Steam Cooking Works 37414-2 Steam-Jacketed Kettle 37614-3 Pressure Steamers 38314-4 Pressureless Steamers 38514-5 Specialty Steamers 38814-6 Combi-Ovens 38914-7 Steam Generators 39314-8 Steam Equipment Cleaning And Maintenance 394Summary 395Study Questions 396Conversation: Jim Hungerford, Foodservice Equipment RepairTechnician 0015 Cook-Chill Technology 397Introduction And Learning Objectives 39715-1 Why Use Cook-Chill? 39715-2 How Cook-Chill Works 39915-3 Storage And Distribution 40615-4 Rethermalization 40615-5 Buying And Using A Cook-Chill System 40815-6 Cleaning Cook-Chill Equipment 411Summary 413Study Questions 41316 Dishwashing And Waste Disposal 415Introduction And Learning Objectives 41516-1 Choosing A Dishwashing System 41616-2 Types Of Dishwashers 42216-3 Booster Heaters 43216-4 Dishwasher Maintenance 43316-5 Care And Cleaning Of Dishes 43516-6 Waste Disposal Options 43916-7 Washing Pots And Pans 444Summary 446Study Questions 44717 Miscellaneous Kitchen Equipment 448Introduction And Learning Objectives 44817-1 Food Mixers 44817-2 Food Slicers 45317-3 Food Processing 45417-4 Toasters 46017-5 Food Warmers 46217-6 Coffee Makers 465Summary 469Study Questions 470Glossary 00Index 00

Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley.Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.

• Preface Vi1 Getting Your Project Started 1Introduction And Learning Objectives 11-1 Initial Planning And Project Considerations 21-2 Finding A Qualified Designer Or Consultant 81-3 Types Of Designers And Consultants 101-4 Who Is The Consultant's Customer? 121-5 Establishing A Scope Of Work And Fair Fees 121-6 Business Professionalism And Ethics 15Summary 15Study Questions 162 Principles Of Kitchen Design 17Introduction And Learning Objectives 172-1 Trends In Kitchen Design 192-2 Making The Numbers Work 212-3 Basic Kitchen Design Guidelines 252-4 Flow And Kitchen Design 312-5 Space Analysis 342-6 Service Or Banquet Kitchens 442-7 Food Safety And Kitchen Design 46Summary 47Study Questions 48Facility Design: Kendall College 003 Front-Of-House Atmosphere And Design 49Introduction And Learning Objectives 493-1 Creating An Atmosphere 493-2 Planning Front-Of-House Spaces 523-3 To Bar Or Not To Bar? 70Summary 75Study Questions 75Conversation: Tom Galvin, Foodservice Designer 004 Planning Back-Of-House Support Areas 77Introduction And Learning Objectives 774-1 Allocating Work Spaces 784-2 Space Planning And The Americans WithDisabilities Act 89Summary 94Study Questions 955 Electricity And Energy Management 96Introduction And Learning Objectives 965-1 Understanding Energy Use 965-2 Energy Audits 985-3 Understanding And Measuring Electricity 995-4 Understanding Electric Bills 1075-5 Power Failures 1145-6 Energy Conservation 1195-7 Constructing An Energy-EfficientBuilding 124Summary 127Study Questions 127Facility Design: Savoy Bar & Grill 006 Gas, Steam, And Water 129Introduction And Learning Objectives 1296-1 Gas Energy 1296-2 Steam Energy 1426-3 Your Water Supply 1466-4 Choosing Plumbing Fixtures 1566-5 Hot-Water Heating 165Summary 167Study Questions 168Conversation: Arvid Osterberg, Ada Expert 007 Design And Environment 169Introduction And Learning Objectives 1697-1 Lighting 1697-2 The Use Of Color 1797-3 Noise And Sound Control 1837-4 Heating And Air Conditioning 1867-5 Air Pollution Control 200Summary 201Study Questions 2028 Safety And Sanitation 203Introduction And Learning Objectives 2038-1 Fire Protection 2038-2 Ergonomics 2058-3 Employee Comfort And Safety 2078-4 Sanitation 2168-5 Waste Management 223Summary 228Study Questions 229Facility Design: Klein Forest High School 009 Buying And Installing Foodservice Equipment 230Introduction And Learning Objectives 2309-1 Basic Decisions 2319-2 Analyzing Equipment Purchases 2329-3 Researching Equipment Purchases 2389-4 Buying Used Equipment 2439-5 Leasing Equipment 2449-6 Trends In The Equipment Field 2469-7 Writing Equipment Specifications 2479-8 Start-Up, Service, And Safety 256Summary 265Study Questions 265Conversation: David Yudkin, Owner, Sustainable Pizza Chain 0010 Storage Equipment: Dry And Refrigerated 267Introduction And Learning Objectives 26710-1 Receiving And Dry Storage 26710-2 Refrigerated Storage 27410-3 Selecting A Refrigerator 27910-4 Walk-In Coolers And Freezers 28410-5 Specialty Refrigeration Units 287Summary 295Study Questions 29611 Preparation Equipment: Ranges And Ovens 297Introduction And Learning Objectives 29711-1 Basic Principles Of Heat 29911-2 The Rangetop 30011-3 The Range Oven 30711-4 Convection Ovens 30811-5 Other Oven Types 31011-6 Microwave Ovens 32011-7 Ovens For Bakeries 32211-8 New Oven Technology 32311-9 Cleaning And Maintenance 324Summary 327Study Questions 328Facility Design: Café 5555 (Hospital Cafeteria) 0012 Preparation Equipment: Fryers And Fry Stations 329Introduction And Learning Objectives 32912-1 Dissecting The Fryer 33012-2 How Frying Works 33112-3 Fryer Capacity And Installation 33612-4 Frying Oil Care And Conservation 33712-5 Pressure Fryers 34212-6 The Fry Station 34412-7 Buying And Maintaining Fryers 34612-8 Fryers Of The Future 347Summary 349Study Questions 350Conversation: Jim Petersen, FoodserviceDesigner 0013 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351Introduction And Learning Objectives 35113-1 Broilers 35213-2 Specialty Broilers 35813-3 Buying And Maintaining Broilers 36013-4 Griddles 36313-5 Specialty Griddles 36513-6 Buying And Maintaining Griddles 36713-7 Tilting Braising Pans 369Summary 371Study Questions 37214 Steam Cooking Equipment 373Introduction And Learning Objectives 37314-1 How Steam Cooking Works 37414-2 Steam-Jacketed Kettle 37614-3 Pressure Steamers 38314-4 Pressureless Steamers 38514-5 Specialty Steamers 38814-6 Combi-Ovens 38914-7 Steam Generators 39314-8 Steam Equipment Cleaning And Maintenance 394Summary 395Study Questions 396Conversation: Jim Hungerford, Foodservice Equipment RepairTechnician 0015 Cook-Chill Technology 397Introduction And Learning Objectives 39715-1 Why Use Cook-Chill? 39715-2 How Cook-Chill Works 39915-3 Storage And Distribution 40615-4 Rethermalization 40615-5 Buying And Using A Cook-Chill System 40815-6 Cleaning Cook-Chill Equipment 411Summary 413Study Questions 41316 Dishwashing And Waste Disposal 415Introduction And Learning Objectives 41516-1 Choosing A Dishwashing System 41616-2 Types Of Dishwashers 42216-3 Booster Heaters 43216-4 Dishwasher Maintenance 43316-5 Care And Cleaning Of Dishes 43516-6 Waste Disposal Options 43916-7 Washing Pots And Pans 444Summary 446Study Questions 44717 Miscellaneous Kitchen Equipment 448Introduction And Learning Objectives 44817-1 Food Mixers 44817-2 Food Slicers 45317-3 Food Processing 45417-4 Toasters 46017-5 Food Warmers 46217-6 Coffee Makers 465Summary 469Study Questions 470Glossary 00Index 00

Costas Katsigris is Director Emeritus of the Food and Hospitality Services Program at El Centro Community College in Dallas, Texas, and Adjunct Lecturer at the University of North Texas in Denton, Texas. He is also co-author of The Bar and Beverage Book, Third Edition, published by Wiley.Chris Thomas is a professional writer who specializes in food- and wine-related topics. She also is co-author of The Bar and Beverage Book, Third Edition, and Off-Premise Catering Management, Second Edition, both published by Wiley. She divides her time between Boise, Idaho and Seattle, Washington.Edwin "Ed" Norman, new coauthor of this sucessful text, adds years of real consulting experience to this edition and brings some exciting changes to the look and content of the book.

• Preface Vi1 Getting Your Project Started 1Introduction And Learning Objectives 11-1 Initial Planning And Project Considerations 21-2 Finding A Qualified Designer Or Consultant 81-3 Types Of Designers And Consultants 101-4 Who Is The Consultant's Customer? 121-5 Establishing A Scope Of Work And Fair Fees 121-6 Business Professionalism And Ethics 15Summary 15Study Questions 162 Principles Of Kitchen Design 17Introduction And Learning Objectives 172-1 Trends In Kitchen Design 192-2 Making The Numbers Work 212-3 Basic Kitchen Design Guidelines 252-4 Flow And Kitchen Design 312-5 Space Analysis 342-6 Service Or Banquet Kitchens 442-7 Food Safety And Kitchen Design 46Summary 47Study Questions 48Facility Design: Kendall College 003 Front-Of-House Atmosphere And Design 49Introduction And Learning Objectives 493-1 Creating An Atmosphere 493-2 Planning Front-Of-House Spaces 523-3 To Bar Or Not To Bar? 70Summary 75Study Questions 75Conversation: Tom Galvin, Foodservice Designer 004 Planning Back-Of-House Support Areas 77Introduction And Learning Objectives 774-1 Allocating Work Spaces 784-2 Space Planning And The Americans WithDisabilities Act 89Summary 94Study Questions 955 Electricity And Energy Management 96Introduction And Learning Objectives 965-1 Understanding Energy Use 965-2 Energy Audits 985-3 Understanding And Measuring Electricity 995-4 Understanding Electric Bills 1075-5 Power Failures 1145-6 Energy Conservation 1195-7 Constructing An Energy-EfficientBuilding 124Summary 127Study Questions 127Facility Design: Savoy Bar & Grill 006 Gas, Steam, And Water 129Introduction And Learning Objectives 1296-1 Gas Energy 1296-2 Steam Energy 1426-3 Your Water Supply 1466-4 Choosing Plumbing Fixtures 1566-5 Hot-Water Heating 165Summary 167Study Questions 168Conversation: Arvid Osterberg, Ada Expert 007 Design And Environment 169Introduction And Learning Objectives 1697-1 Lighting 1697-2 The Use Of Color 1797-3 Noise And Sound Control 1837-4 Heating And Air Conditioning 1867-5 Air Pollution Control 200Summary 201Study Questions 2028 Safety And Sanitation 203Introduction And Learning Objectives 2038-1 Fire Protection 2038-2 Ergonomics 2058-3 Employee Comfort And Safety 2078-4 Sanitation 2168-5 Waste Management 223Summary 228Study Questions 229Facility Design: Klein Forest High School 009 Buying And Installing Foodservice Equipment 230Introduction And Learning Objectives 2309-1 Basic Decisions 2319-2 Analyzing Equipment Purchases 2329-3 Researching Equipment Purchases 2389-4 Buying Used Equipment 2439-5 Leasing Equipment 2449-6 Trends In The Equipment Field 2469-7 Writing Equipment Specifications 2479-8 Start-Up, Service, And Safety 256Summary 265Study Questions 265Conversation: David Yudkin, Owner, Sustainable Pizza Chain 0010 Storage Equipment: Dry And Refrigerated 267Introduction And Learning Objectives 26710-1 Receiving And Dry Storage 26710-2 Refrigerated Storage 27410-3 Selecting A Refrigerator 27910-4 Walk-In Coolers And Freezers 28410-5 Specialty Refrigeration Units 287Summary 295Study Questions 29611 Preparation Equipment: Ranges And Ovens 297Introduction And Learning Objectives 29711-1 Basic Principles Of Heat 29911-2 The Rangetop 30011-3 The Range Oven 30711-4 Convection Ovens 30811-5 Other Oven Types 31011-6 Microwave Ovens 32011-7 Ovens For Bakeries 32211-8 New Oven Technology 32311-9 Cleaning And Maintenance 324Summary 327Study Questions 328Facility Design: Café 5555 (Hospital Cafeteria) 0012 Preparation Equipment: Fryers And Fry Stations 329Introduction And Learning Objectives 32912-1 Dissecting The Fryer 33012-2 How Frying Works 33112-3 Fryer Capacity And Installation 33612-4 Frying Oil Care And Conservation 33712-5 Pressure Fryers 34212-6 The Fry Station 34412-7 Buying And Maintaining Fryers 34612-8 Fryers Of The Future 347Summary 349Study Questions 350Conversation: Jim Petersen, FoodserviceDesigner 0013 Preparation Equipment: Broilers, Griddles, And Tilting Braising Pans 351Introduction And Learning Objectives 35113-1 Broilers 35213-2 Specialty Broilers 35813-3 Buying And Maintaining Broilers 36013-4 Griddles 36313-5 Specialty Griddles 36513-6 Buying And Maintaining Griddles 36713-7 Tilting Braising Pans 369Summary 371Study Questions 37214 Steam Cooking Equipment 373Introduction And Learning Objectives 37314-1 How Steam Cooking Works 37414-2 Steam-Jacketed Kettle 37614-3 Pressure Steamers 38314-4 Pressureless Steamers 38514-5 Specialty Steamers 38814-6 Combi-Ovens 38914-7 Steam Generators 39314-8 Steam Equipment Cleaning And Maintenance 394Summary 395Study Questions 396Conversation: Jim Hungerford, Foodservice Equipment RepairTechnician 0015 Cook-Chill Technology 397Introduction And Learning Objectives 39715-1 Why Use Cook-Chill? 39715-2 How Cook-Chill Works 39915-3 Storage And Distribution 40615-4 Rethermalization 40615-5 Buying And Using A Cook-Chill System 40815-6 Cleaning Cook-Chill Equipment 411Summary 413Study Questions 41316 Dishwashing And Waste Disposal 415Introduction And Learning Objectives 41516-1 Choosing A Dishwashing System 41616-2 Types Of Dishwashers 42216-3 Booster Heaters 43216-4 Dishwasher Maintenance 43316-5 Care And Cleaning Of Dishes 43516-6 Waste Disposal Options 43916-7 Washing Pots And Pans 444Summary 446Study Questions 44717 Miscellaneous Kitchen Equipment 448Introduction And Learning Objectives 44817-1 Food Mixers 44817-2 Food Slicers 45317-3 Food Processing 45417-4 Toasters 46017-5 Food Warmers 46217-6 Coffee Makers 465Summary 469Study Questions 470Glossary 00Index 00