Installation and Maintenance of Food Service Equipment
Author: United States. Department of the Air Force
Publisher:
Published: 1956
Total Pages: 96
ISBN-13:
DOWNLOAD EBOOK →Author: United States. Department of the Air Force
Publisher:
Published: 1956
Total Pages: 96
ISBN-13:
DOWNLOAD EBOOK →Author: Roland E. Greaves
Publisher: CBI Publishing Company
Published: 1987
Total Pages: 189
ISBN-13: 9780442227555
DOWNLOAD EBOOK →Author: Carl R. Scriven
Publisher: Van Nostrand Reinhold
Published: 1989
Total Pages: 322
ISBN-13: 9780442280727
DOWNLOAD EBOOK →Author:
Publisher:
Published: 1999
Total Pages: 330
ISBN-13:
DOWNLOAD EBOOK →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.
Author: Chris Thomas
Publisher: John Wiley & Sons
Published: 2013-09-23
Total Pages: 530
ISBN-13: 1118297741
DOWNLOAD EBOOK →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.
Author: John A. Drysdale
Publisher:
Published: 2002
Total Pages: 221
ISBN-13: 9781929163090
DOWNLOAD EBOOK →Author: John A. Drysdale
Publisher:
Published: 2009-02-01
Total Pages: 152
ISBN-13: 9780135017883
DOWNLOAD EBOOK →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.
Author: Arora
Publisher: APH Publishing
Published: 2007
Total Pages: 372
ISBN-13: 9788131300671
DOWNLOAD EBOOK →Author: Jim Stevens
Publisher: Wiley
Published: 1996-11
Total Pages: 104
ISBN-13: 9780471287636
DOWNLOAD EBOOK →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.