MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04318cam a22004334i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221031092602.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
080926s2009 njua 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2008012188 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471762482 |
| Qualifying information |
cloth (alk. paper) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780471762485 |
| Qualifying information |
cloth (alk. paper) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11397913 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)213480162 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
BAKER |
| -- |
BTCTA |
| -- |
OCLCG |
| -- |
C#P |
| -- |
BWX |
| -- |
YDXCP |
| -- |
CDX |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3.M27 |
| Item number |
K395 2009 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Katsigris, Costas, |
| Relator term |
author. |
| 9 (RLIN) |
232231 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Design and equipment for restaurants and foodservice : |
| Remainder of title |
a management view / |
| Statement of responsibility, etc. |
Costas Katsigris, Chris Thomas. |
| 246 30 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
Management view |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Third edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2009] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2009 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xvii, 603 pages : |
| Other physical details |
illustrations ; |
| 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 |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Miscellaneous information |
1. |
| Title |
Economics of Site Selection -- |
| Miscellaneous information |
2. |
| Title |
Restaurant Atmosphere and Design -- |
| Miscellaneous information |
3. |
| Title |
Principles of Kitchen Design -- |
| Miscellaneous information |
4. |
| Title |
Space Allocation -- |
| Miscellaneous information |
5. |
| Title |
Electricity and Energy Management -- |
| Miscellaneous information |
6. |
| Title |
Gas, Steam, and Water -- |
| Miscellaneous information |
7. |
| Title |
Design and Environment -- |
| Miscellaneous information |
8. |
| Title |
Safety and Sanitation -- |
| Miscellaneous information |
9. |
| Title |
Buying and Installing Foodservice Equipment -- |
| Miscellaneous information |
10. |
| Title |
Storage Equipment: Dry and Refrigerated -- |
| Miscellaneous information |
11. |
| Title |
Preparation Equipment: Ranges and Ovens -- |
| Miscellaneous information |
12. |
| Title |
Preparation Equipment: Fryers and Fry Stations -- |
| Miscellaneous information |
13. |
| Title |
Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans -- |
| Miscellaneous information |
14. |
| Title |
Steam Cooking Equipment -- |
| Miscellaneous information |
15. |
| Title |
Cook-Chill Technology -- |
| Miscellaneous information |
16. |
| Title |
Dishwashing and Waste Disposal -- |
| Miscellaneous information |
17. |
| Title |
Miscellaneous Kitchen Equipment -- |
| Miscellaneous information |
18. |
| Title |
Smallware for Kitchens -- |
| Miscellaneous information |
19. |
| Title |
Tableware -- |
| Miscellaneous information |
20. |
| Title |
Linens and Laundry. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor. Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house. Revised and updated with the latest foodservice industry trends, this new Third Edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles New information on technology use in foodservice Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act Clearly organized for learning, and full of such resources as callout boxes, interviews with industry experts, take-away points, and other helpful features, Design and Equipment for Restaurants and Foodservice, Third Edition gives hospitality industry students and working professionals a complete guide to this essential subject."--Publisher's website. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management |
| 9 (RLIN) |
318048 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service |
| General subdivision |
Equipment and supplies |
| 9 (RLIN) |
811384 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants |
| General subdivision |
Design and construction |
| 9 (RLIN) |
786222 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Thomas, Chris, |
| Dates associated with a name |
1956- |
| Relator term |
author. |
| 9 (RLIN) |
423365 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b11397913 |
| b |
23-03-18 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
23-03-18 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
647.95068 KAT |
| g |
1 |
| i |
A446140B |
| j |
0 |
| l |
cmain |
| o |
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| p |
$108.43 |
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20 |
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0 |
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.i12796645 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
