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03921cam a2200565 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
u11400 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
SA-PMU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20210418124911.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
090415s2010 njuaf b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2009015923 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
UKM |
| -- |
YDXCP |
| -- |
CDX |
| -- |
AGL |
| -- |
BWX |
| -- |
VP@ |
| -- |
UKMGB |
| -- |
BDX |
| -- |
TULIB |
| -- |
GBVCP |
| -- |
MUU |
| -- |
OCLCF |
| -- |
OCLCQ |
| -- |
OCLCO |
| -- |
OCLCQ |
| 015 ## - NATIONAL BIBLIOGRAPHY NUMBER |
|---|
| National bibliography number |
GBA9A6053 |
| Source |
bnb |
| 016 7# - NATIONAL BIBLIOGRAPHIC AGENCY CONTROL NUMBER |
|---|
| Record control number |
015408498 |
| Source |
Uk |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470250754 |
| Qualifying information |
(cloth) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470250755 |
| Qualifying information |
(cloth) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)319063955 |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX945 |
| Item number |
.B36 2010 |
| 070 0# - NATIONAL AGRICULTURAL LIBRARY CALL NUMBER |
|---|
| Classification number |
TX945 |
| Item number |
.B36 2010 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068/2 |
| Edition number |
22 |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
TX945 |
| Number source |
nal |
| 084 ## - OTHER CLASSIFICATION NUMBER |
|---|
| Classification number |
ZH 6765 |
| Number source |
rvk |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
|---|
| OCLC library identifier |
AU@ |
| System control number |
000046286298 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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CDX |
| System control number |
10219356 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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GBVCP |
| System control number |
598917861 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
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| OCLC library identifier |
NLGGC |
| System control number |
322539994 |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) |
|---|
| OCLC library identifier |
NZ1 |
| System control number |
13225881 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Baraban, Regina S. |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Successful restaurant design / |
| Statement of responsibility, etc. |
Regina S. Baraban, Joseph F. Durocher. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken, N.J. : |
| Name of publisher, distributor, etc. |
John Wiley & Sons, |
| Date of publication, distribution, etc. |
©2010. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xii, 304 pages, [16] pages of plates : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. ; All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. ; New information on sustainable restaurant design throughout the book for both front and back of the house. ; New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs."--Publisher's website. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Where Design Begins -- Integrative Design -- The Psychology of Design -- Design Implementation: Front to Back Through the Customer's Eyes -- Design Implementation: Back to Front through Management's Eyes -- Mini-Case Solutions -- Speak Out on Design -- Restaurant Design: Past, Present, and Future. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Design and construction. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Design and construction. |
| Source of heading or term |
fast |
| Authority record control number or standard number |
(OCoLC)fst01095917 |
| 653 #0 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Restaurants |
| -- |
Decoration |
| 653 #0 - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Restaurants |
| -- |
Design and construction |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Durocher, Joseph F., |
| Dates associated with a name |
1948- |
| 938 ## - |
|---|
| -- |
Brodart |
| -- |
BROD |
| -- |
10974385 |
| -- |
$95.00 |
| 938 ## - |
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Coutts Information Services |
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COUT |
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10219356 |
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60.00 GBP |
| 938 ## - |
|---|
| -- |
YBP Library Services |
| -- |
YANK |
| -- |
3135099 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Books |
| 994 ## - |
|---|
| -- |
Z0 |
| -- |
SUPMU |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| h (OCLC) |
NO HOLDINGS IN SUPMU - 211 OTHER HOLDINGS |