Restaurant and Food Service Equipment : 9780135017883

Restaurant and Food Service Equipment

Published by
Pearson Higher Ed USA
Out of stock
Title type
Title type

A supplement for courses in Introduction to Foods, Food Sanitation, Facilities Management, and Kitchen Layout and Design.


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.

Table of contents
  • 1.  Cleaning, Sanitizing, and Maintaining Equipment
  • 2.  Health Department’s Role in Equipment Sanitation
  • 3.  Safe Equipment Operation
  • 4.  Mechanical equipment
  • 5.  Cooking Equipment Part 1
  • 6.  Cooking Equipment Part 2
  • 7.  Refrigeration
  • 8.  Sanitation
  • Appendix — Competency verification sheet
Features & benefits
  • Explains how-to operate, clean, sanitise and maintain a full range of kitchen equipment–from mixers and slicers to conveyer ovens and refrigerators.
  • Includes separate chapters on mechanical, cooking, refrigeration and sanitation equipment and precise step-by-step instructions.  
  • Offers in-depth coverage of safety–including information on basic first aid for cuts and burns.
  • Discusses safety procedures, accident prevention and handling various injuries.
  • Explains the role of the health department–and covers the Food and Drug Administration’s Model Food Code and HACCP.
  • Helps readers understand how foodservice managers and government work together to maintain a clean and safe food production environment.
  • Places emphasis on how equipment works–includingdisassembly and reassembly instructions.
  • Gives students an excellent reference manual that explains the mechanics of various types of kitchen equipment.
  • Discusses the importance of equipment maintenance–and how to develop a maintenance schedule.
  • Shows how regular maintenance can avoid additional costs in equipment replacement and repair.
  • Explains operational differences between gas, electric, steam, induction and microwave cooking.
  • Helps reduce accidents in the kitchen or the lab by showing students how to safely operate each piece of equipment.
  • Uses numerous illustrations–tohelp students understand the step-by-step instructions provided in the text.
  • Makes the book an excellent reference manual because it shows what different equipment and parts look like.
  • Includes a Competency Verification Sheet–that provides a checklist to assess knowledge and skill acquisition.
  • Gives students and instructors a common assessment tool.
Student supplements