| 000 | 02788cam a2200433 i 4500 | ||
|---|---|---|---|
| 005 | 20221031092602.0 | ||
| 008 | 130613s2014 njua b 001 0 eng d | ||
| 010 | _a 2013019342 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a1118297741 _qhardback |
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| 020 |
_a9781118297742 _qhardback |
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| 035 | _a(ATU)b13163401 | ||
| 035 | _a(OCoLC)848267459 | ||
| 040 |
_aDLC _beng _erda _cDLC _dYDX _dOCLCO _dUKMGB _dYDXCP _dCDX _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M27 _bK395 2014 |
| 082 | 0 | 0 |
_a647.95068 _223 |
| 100 | 1 |
_aNorman, Ed, _eauthor. _9276778 |
|
| 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, New Jersey : _bWiley, _c[2014] |
|
| 264 | 4 | _c©2014 | |
| 300 |
_aix, 515 pages ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 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. _9318048 |
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| 650 | 0 |
_aFood service _xEquipment and supplies _9811384 |
|
| 650 | 0 |
_aRestaurants _xDesign and construction _9786222 |
|
| 700 | 1 |
_aThomas, Chris, _d1956- _eauthor. _9423365 |
|
| 700 | 1 |
_aKatsigris, Costas, _eauthor. _9232231 |
|
| 907 |
_a.b13163401 _b22-08-17 _c28-10-15 |
||
| 998 |
_ab _ac _b06-04-16 _cm _da _feng _gnju _h0 |
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| 945 |
_a647.95068 NOR _g1 _iA518045B _j0 _lcmain _o- _p$116.71 _q- _r- _s- _t0 _u2 _v0 _w0 _x1 _y.i13359149 _z29-10-15 |
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| 942 | _cB | ||
| 999 |
_c1258489 _d1258489 |
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