Chapter 1: Economics of Site Selection.

Chapter 2: Restaurant Atmosphere and Design.

Chapter 3 Principles of Kitchen Design.

Chapter 4: Space Allocation.

Chapter 5: Electricity and Energy Management.

Chapter 6: Gas, Steam, and Water.

Chapter 7: Design and Environment.

Chapter 8: Safety and Sanitation.

Chapter 9: Buying and Installing Foodservice Equipment.

Chapter 10: Storage Equipment: Dry and Refrigerated.

Chapter 11: Preparation Equipment: Ranges and Ovens.

Chapter 12: Preparation Equipment: Fryers and Fry Stations.

Chapter 13: Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans.

Chapter 14: Steam Cooking Equipment.

Chapter 15: Cook-Chill Technology.

Chapter 16: Dishwashing and Waste Disposal.

Chapter 17: Miscellaneous Kitchen Equipment.

Chapter 18: Smallware for Kitchens.

Chapter 19: Tableware.

Chapter 20: Linens and Laundry.

Glossary.

Index.