| 000 | 03203cam a2200541 i 4500 | ||
|---|---|---|---|
| 001 | u11371 | ||
| 003 | SA-PMU | ||
| 005 | 20221114122443.0 | ||
| 008 | 130613s2014 njua b 001 0 eng | ||
| 010 | _a 2013019342 | ||
| 015 |
_aGBB361952 _2bnb |
||
| 016 | 7 |
_a016453784 _2Uk |
|
| 020 |
_a9781118297742 _q(hardback) |
||
| 020 |
_a1118297741 _q(hardback) |
||
| 029 | 1 |
_aNLGGC _b384012485 |
|
| 029 | 1 |
_aNZ1 _b15276765 |
|
| 035 |
_a(OCoLC)848267459 _z(OCoLC)889891233 _z(OCoLC)897034636 _z(OCoLC)909418585 |
||
| 040 |
_aDLC _beng _erda _cDLC _dYDX _dOCLCO _dUKMGB _dYDXCP _dCDX _dOCLCF _dOKS _dOCLCO _dZ45 _dOCLCQ _dOCLCO |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M27 _bK395 2014 |
| 082 | 0 | 0 |
_a647.95068 _223 |
| 084 |
_aTEC012000 _2bisacsh |
||
| 100 | 1 |
_aThomas, Chris, _d1956- |
|
| 245 | 1 | 0 |
_aDesign and equipment for restaurants and foodservice : _ba management view / _cChris Thomas, Edwin J. Norman, Costas Katsigris. |
| 250 | _aFourth edition. | ||
| 264 | 1 |
_aHoboken : _bWiley, _c2014. |
|
| 264 | 4 | _c©2014 | |
| 300 |
_aix, 515 pages : _billustrations ; _c28 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 500 | _aIncludes index. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | 0 |
_tGetting your project started -- _tPrinciples of kitchen design -- _tFront-of-house atmosphere and design -- _tPlanning back-of-house support areas -- _tElectricity and energy management -- _tGas, steam, and water -- _tDesign and environment -- _tSafety and sanitation -- _tBuying and installing foodservice equipment -- _tStorage equipment: dry and refrigerated -- _tPreparation equipment: ranges and ovens -- _tPreparation equipment: fryers and fry stations -- _tPreparation equipment: broilers, griddles, and tilting braising pans -- _tSteam cooking equipment -- _tCook-chill technology -- _tDishwashing and waste disposal -- _tMiscellaneous kitchen equipment. |
| 520 |
_a"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"-- _cProvided by publisher. |
||
| 650 | 0 | _aFood service management. | |
| 650 | 0 |
_aFood service _xEquipment and supplies. |
|
| 650 | 0 |
_aRestaurants _xDesign and construction. |
|
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
|
| 650 | 7 |
_aFood service _xEquipment and supplies. _2fast _0(OCoLC)fst00931097 |
|
| 650 | 7 |
_aFood service management. _2fast _0(OCoLC)fst00931156 |
|
| 650 | 7 |
_aRestaurants _xDesign and construction. _2fast _0(OCoLC)fst01095917 |
|
| 700 | 1 | _aNorman, Ed. | |
| 700 | 1 | _aKatsigris, Costas. | |
| 856 | 4 | 2 |
_3Cover image _uhttp://catalogimages.wiley.com/images/db/jimages/9781118297742.jpg |
| 942 |
_cBOOK _2ddc |
||
| 948 | _hNO HOLDINGS IN SUPMU - 96 OTHER HOLDINGS | ||
| 999 |
_c2581 _d2581 |
||