E- book „Design of public catering establishments, hotel and hospital kitchens” by Ph D Barbara Koziorowska is dedicated to everyone interested in designing of catering industry, equipment of all catering facilities and those interested in European norms linked to designing of catering industry i.e. restaurants, bars, canteens, hotel and hospital kitchens as well as other catering facilities.
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INTRODUCTION AND TABLE OF CONTENTS
Table of contents:
A word form the author
Table of chapters
SPACIAL AND FUNCTIONAL LAYOUT OF CATERING ESTABLISHMENTS
Table of contents:
2.1. Main types of catering establishments
2.2. Functional layout of catering establishments
2.3. Technologic roads
2.4. Layout arrangement and spatial position of the building
2.5. Layout arrangement and vertical plan of the building
2.6. Flexibility in planning and possible changes in the construction of the building
2.7. Requirements to the location and surrounding of catering establishments
2.8. Basic dimensions in planning
2.9. preferable modular arrangements and modular dependencies in catering establishments
STORE PREMISES
Table of contents:
3.1. General information
3.2. Estimation rules for floor plan, choice of equipment and store conditions
3.3. Air lock
3.4. Store for vegetables
3.5. Store for greens
3.6. Store for fruits
3.7. Sore for canned food
3.8. Store dry and bakery products
3.9. Cooled stores
3.9.1. Introduction
3.9.2. Cold stores
3.10. Store for strong and soft drinks
3.11. Store for eggs
3.12. Locker-room
PRODUCTION SECTION
Table of contents:
4.1. Rules of floor plan estimation and choice of technologic equipment
4.2. Preparation
4.3. Preparation room for meat
4.4. Preparation room for fish
4.5. Room for final preparation of potatoes and vegetables
4.6. Room for final preparation of meat
4.7. Room for final preparation of fish
4.8. Preparation room for bakery products
4.9. Cold kitchen
4.10. Central kitchen for hot dishes
4.10.1.Introduction
4.10.2.Technologic equipment
4.10.3.Arrangement of technologic equipment
4.10.4.Rules of matching of technological equipment
4.11. Daily store room
4.12. Chef's room
4.13. Dish-washing room for kitchen utensils
DISTRIBUTION SECTION
Table of contents:
5.1. Distribution point for waiters
5.2. Tableware washing room
5.3. Interior transport
TRADING SECTION
Table of contents:
6.1. Hall for visitors
6.2. Serving system
6.2.1. Self-service
6.2.2. Waiter serving
6.3. Other rooms of the trading section
ADMINISTRATIVE AND SERVICE SPACE SECTION
Table of contents:
7.1. Administrative and service space section
7.2. Regulations
SYSTEM OF FOOD PRODUCTION
Table of contents:
8.1. General information
8.2. System of dish cooling („cook-chill”)
8.3. System of dish freezing („cook-freeze”)
8.4. System of air-free packaging („sous-vide”)
8.5. Traditional system of food preparation
8.6. System of „fast-food”
SYSTEMS OF MEALS DISTRIBUTION IN HOSPITALS
Table of contents:
9.1. Distribution of food on hotplates (collective)
9.2. Distribution of food on trays (individual)
9.2.1. Classification of tray distribution system
9.2.2. Technologic equipment of distribution section
9.2.3. Working norms for the tray distribution system
9.2.4. System of diet identification
9.2.5. Computer-aided steering of trolleys for trays
9.2.6. Determinatives for the use of tray food distribution system
COMPUTER-AIDED PLANNING MANAGEMENT
Table of contents:
10.1. Use of data processing techniques in hospital kitchens
