Design and Equipment for Restaurants and Foodservice: A Management View

The New Edition of a Favorite Resource!

From the decor that helps define the customer’s experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment, a well-designed food service facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or food service endeavor. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or food service endeavor. These design choices can include a number of things, from interior to the actual design of the restaurant itself. Recently, a number of modern restaurants have been using shipping containers to house their restaurant. Not only do these add to the exterior, but they are also incredibly quick to set up. If your restaurant is looking for a building, it might be worth visiting to see if a modular restaurant would work for your business. The exterior of the restaurant will play a big part in whether people come in, so make sure the building looks interesting and appealing. Additionally, fantastic management is also a good decision-maker to have in a restaurant, choosing a good quality system such as a POS System is vital, you can visit this website here to check out whether this system is the best choice for your restaurant!

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This “go-to guide” encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features :

• New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED “green building” principles
• New information on technology use in foodservice
• Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
• Recent developments in equipment technology and equipment purchasing, financing which restaurant accounts at  usually deal with, leasing, and insuring
• The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act

Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject.

Ranges Design Equipment Foodservice: Management Restaurants View