000			03573cam a2200601 a 4500
001			u11374
003			SA-PMU
005			20210418123328.0
008			070517s2008 njua b 001 0 eng
010			_a 2007021011
040			_aDLC _beng _cDLC _dBAKER _dC#P _dYDXCP _dBWX _dMOF _dVP@ _dBTCTA _dCDX _dOCLCQ _dCNMBL _dILU _dBDX _dOCLCF _dOCLCO _dOCLCQ _dDEBSZ _dOCLCQ _dS3O _dOCLCO _dOCLCQ
020			_a9780471699637 _q(Cloth ; _qalk. paper)
020			_a0471699632 _q(Cloth ; _qalk. paper)
035			_a(OCoLC)137325111
050	0	0	_aTX911.3.M27 _bB57 2008
082	0	0	_a647.95068 _222
100	1		_aBirchfield, John C.
245	1	0	_aDesign and layout of foodservice facilities / _cJohn C. Birchfield.
250			_a3rd ed., [rev. and updated].
260			_aHoboken, N.J. : _bJ. Wiley, _c©2008.
300			_axv, 343 pages : _billustrations ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 331-334) and index.
505	0	0	_gCh. 1. _tPreliminary planning -- _gCh. 2. _tFoodservice design -- _gCh. 3. _tPrinciples of design -- _gCh. 4. _tSpace analysis -- _gCh. 5. _tEquipment layout -- _gCh. 6. _tFoodservice equipment, part I -- _gCh. 7. _tFoodservice equipment, part II: manufactured equipment -- _gCh. 8. _tFoodservice facilities engineering and architecture -- _gApp. 1. _tList of associations and industry links -- _gApp. 2. _tTypical foodservice facility designs -- _gApp. 3. _tCommon foodservice design symbols -- _gApp. 4. _tSample documents -- _tFoodservice equipment glossary.
520	1		_a"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--Jacket.
650		0	_aFood service management.
650		0	_aFood service _xEquipment and supplies.
650		0	_aRestaurants _xDesign and construction.
650		6	_aServices alimentaires _xGestion.
650		6	_aServices alimentaires _xAppareils et matériel.
650		6	_aRestaurants _xConception et construction.
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
650		7	_aRestauranger _xdesign och konstruktion. _2sao
650		7	_aRestauranger _xinredning. _2sao
650		7	_aStorhushåll _xinredning. _2sao
938			_aBaker & Taylor _bBKTY _c85.20 _d85.20 _i0471699632 _n0007291467 _sactive
938			_aBrodart _bBROD _n07094787 _c$79.00
938			_aBaker and Taylor _bBTCP _n2007021011
938			_aCoutts Information Services _bCOUT _n5976307 _c75.00 USD
938			_aYBP Library Services _bYANK _n2570446
029	1		_aAU@ _b000041715455
029	1		_aDEBSZ _b277410991
029	1		_aNLGGC _b309206839
029	1		_aNZ1 _b11620307
942			_cBOOK
994			_aZ0 _bSUPMU
948			_hNO HOLDINGS IN SUPMU - 197 OTHER HOLDINGS
596			_a1
999			_c2584 _d2584