Design and equipment for restaurants and foodservice : (Record no. 1950)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01527nam a2200253Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240426171045.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160802s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9780471762485 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.95 |
| Item number | KAT-D |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Katsigris, Costas |
| 245 ## - TITLE STATEMENT | |
| Title | Design and equipment for restaurants and foodservice : |
| Remainder of title | A Management View / |
| Statement of responsibility, etc | Costas Katsigris and Chris Thomas |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Name of publisher | John Wiley, |
| Year of publication | 2009. |
| Place of publication | New Jersey: |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xvii, 603 p. |
| 500 ## - GENERAL NOTE | |
| General note | Include Index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Economics of site selection --<br/>2. Restaurant atmosphere and design --<br/>3. Principles of kitchen design --<br/>4. Space allocation --<br/>5. Electricity and energy management --<br/>6. Gas, steam, and water --<br/>7. Design and environment --<br/>8. Safety and sanitation --<br/>9. Buying and installing foodservice equipment --<br/>10. Storage equipment: dry and refrigerated --<br/>11. Preparation equipment: ranges and ovens --<br/>12. Preparation equipment: fryers and fry stations --<br/>13. Preparation equipment: broilers, griddles, and tilting braising pans --<br/>14. Steam cooking equipment --<br/>15. Cook-chill technology --<br/>16. Dishwashing and waste disposal --<br/>17. Miscellaneous kitchen equipment --<br/>18. Smallware for kitchens --<br/>19. Tableware. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | PL |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food service |
| General subdivision | Equipment and supplies. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Restaurants |
| General subdivision | Design and construction. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food service management |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Thomas, Chris |
| Relator code | Co-author |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Lost status | Damaged status | Collection code | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Non Fiction | Library, SPAB | Library, SPAB | H-1 | 02/08/2016 | 002595647.95 KAT-D 00000092 20110317 RBC-22362/2010-20110317 RBC USD00009695 SPAB/LIB/2009-10/B | 4643.91 | 647.95 KAT-D | 002595 | Books |