Restaurant Food Service Equipment

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.