MARC details
| 000 -LEADER |
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| fixed length control field |
02449nam a22003377a#4500 |
| 001 - CONTROL NUMBER |
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| control field |
827511 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
tz |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
180115t2013 th ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781118297742 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
PIMLIB |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX911.3.M27 |
| Item number |
.K395 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Katsigris, Costas |
| 9 (RLIN) |
4461 |
| 245 ## - TITLE STATEMENT |
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| Title |
Design and equipment for restaurants and foodservice: a management view |
| 246 ## - VARYING FORM OF TITLE |
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| Title proper/short title |
Design and equipment for restaurants and foodservice |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
Fourth edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Hoboken : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
2013. |
| -- |
45439 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
515 p |
| 449 ## - |
|---|
| -- |
New Arrivals-Jan 2018 |
| 505 ## - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Ch. 1 Economics of Site Selection Ch. 2 Restaurant Atmosphere and Design Ch. 3 Principles of Kitchen Design Ch. 4 Space Allocation Ch. 5 Electricity and Energy Management Ch. 6 Gas, Steam, and Water Ch. 7 Environmental Concerns, Safety, and Sanitation Ch. 8 Buying and Installing Foodservice Equipment Ch. 9 Storage Equipment: Dry and Refrigerated Ch. 10 Preparation Equipment: Ranges and Ovens Ch. 11 Preparation Equipment: Fryers and Fry Stations Ch. 12 Preparation Equipment: Broilers, Griddles, and Tilting Braising Pans Ch. 13 Steam Cooking Equipment Ch. 14 Cook-Chill Technology Ch. 15 Dishwashing and Waste Disposal Ch. 16 Miscellaneous Kitchen Equipment Ch. 17 Smallware for Kitchens Ch. 18 Tableware Ch. 19 Linens and Table Coverings |
| 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"-- |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service management |
| 9 (RLIN) |
4462 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service -- Equipment and supplies |
| 9 (RLIN) |
55081 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Restaurants -- Design and construction |
| 9 (RLIN) |
55082 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
|---|
| Topical term or geographic name as entry element |
0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) |
| 9 (RLIN) |
32 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Thomas, Chris |
| 9 (RLIN) |
4406 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Norman, Ed |
| 9 (RLIN) |
50153 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
หนังสือ |
| 988 ## - |
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| -- |
827511 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
benjamad |
