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005 | 20221031092602.0 | ||
008 | 080926s2009 njua 001 0 eng d | ||
010 | _a 2008012188 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0471762482 _qcloth (alk. paper) |
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_a9780471762485 _qcloth (alk. paper) |
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035 | _a(ATU)b11397913 | ||
035 | _a(OCoLC)213480162 | ||
040 |
_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dOCLCG _dC#P _dBWX _dYDXCP _dCDX _dATU |
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050 | 0 | 0 |
_aTX911.3.M27 _bK395 2009 |
082 | 0 | 0 |
_a647.95068 _222 |
100 | 1 |
_aKatsigris, Costas, _eauthor. _9232231 |
|
245 | 1 | 0 |
_aDesign and equipment for restaurants and foodservice : _ba management view / _cCostas Katsigris, Chris Thomas. |
246 | 3 | 0 | _aManagement view |
250 | _aThird edition. | ||
264 | 1 |
_aHoboken, N.J. : _bWiley, _c[2009] |
|
264 | 4 | _c©2009 | |
300 |
_axvii, 603 pages : _billustrations ; _c29 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
||
500 | _aIncludes index. | ||
505 | 0 | 0 |
_g1. _tEconomics of Site Selection -- _g2. _tRestaurant Atmosphere and Design -- _g3. _tPrinciples of Kitchen Design -- _g4. _tSpace Allocation -- _g5. _tElectricity and Energy Management -- _g6. _tGas, Steam, and Water -- _g7. _tDesign and Environment -- _g8. _tSafety and Sanitation -- _g9. _tBuying and Installing Foodservice Equipment -- _g10. _tStorage Equipment: Dry and Refrigerated -- _g11. _tPreparation Equipment: Ranges and Ovens -- _g12. _tPreparation Equipment: Fryers and Fry Stations -- _g13. _tPreparation Equipment: Broilers, Griddles, and Tilting Braising Pans -- _g14. _tSteam Cooking Equipment -- _g15. _tCook-Chill Technology -- _g16. _tDishwashing and Waste Disposal -- _g17. _tMiscellaneous Kitchen Equipment -- _g18. _tSmallware for Kitchens -- _g19. _tTableware -- _g20. _tLinens and Laundry. |
520 | _a"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 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aFood service management _9318048 |
|
650 | 0 |
_aFood service _xEquipment and supplies _9811384 |
|
650 | 0 |
_aRestaurants _xDesign and construction _9786222 |
|
700 | 1 |
_aThomas, Chris, _d1956- _eauthor. _9423365 |
|
907 |
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