MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02788cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20221031092602.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
130613s2014 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2013019342 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1118297741 |
| Qualifying information |
hardback |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118297742 |
| Qualifying information |
hardback |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b13163401 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)848267459 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
OCLCO |
| -- |
UKMGB |
| -- |
YDXCP |
| -- |
CDX |
| -- |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3.M27 |
| Item number |
K395 2014 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
647.95068 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Norman, Ed, |
| Relator term |
author. |
| 9 (RLIN) |
276778 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Design and equipment for restaurants and foodservice : |
| Remainder of title |
a management view / |
| Statement of responsibility, etc. |
Chris Thomas, Edwin J. Norman, Costas Katsigris. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Fourth edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2014] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 515 pages ; |
| 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. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Getting your project started -- |
| -- |
Principles of kitchen design -- |
| -- |
Front-of-house atmosphere and design -- |
| -- |
Planning back-of-house support areas -- |
| -- |
Electricity and energy management -- |
| -- |
Gas, steam, and water -- |
| -- |
Design and environment -- |
| -- |
Safety and sanitation -- |
| -- |
Buying and installing foodservice equipment -- |
| -- |
Storage equipment: dry and refrigerated -- |
| -- |
Preparation equipment: ranges and ovens -- |
| -- |
Preparation equipment: fryers and fry stations -- |
| -- |
Preparation equipment: broilers, griddles, and tilting braising pans -- |
| -- |
Steam cooking equipment -- |
| -- |
Cook-chill technology -- |
| -- |
Dishwashing and waste disposal -- |
| -- |
Miscellaneous kitchen equipment. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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"-- |
| Assigning source |
Provided by publisher. |
| 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 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Katsigris, Costas, |
| Relator term |
author. |
| 9 (RLIN) |
232231 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b13163401 |
| b |
22-08-17 |
| c |
28-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
647.95068 NOR |
| g |
1 |
| i |
A518045B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$116.71 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
2 |
| v |
0 |
| w |
0 |
| x |
1 |
| y |
.i13359149 |
| z |
29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
