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- catalog abstract ""In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere."--Jacket.".
- catalog contributor b12235076.
- catalog contributor b12235077.
- catalog contributor b12235078.
- catalog created "c1999.".
- catalog date "1999".
- catalog date "c1999.".
- catalog dateCopyrighted "c1999.".
- catalog description ""In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere."--Jacket.".
- catalog description "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.".
- catalog extent "xviii, 510 p. :".
- catalog identifier "0471090689 (cloth : alk. paper)".
- catalog issued "1999".
- catalog issued "c1999.".
- catalog language "eng".
- catalog publisher "New York : Wiley,".
- catalog subject "647.95/068/2 21".
- catalog subject "Food service Equipment and supplies.".
- catalog subject "Food service management.".
- catalog subject "Restaurants Design and construction.".
- catalog subject "TX911.3.M27 K395 1999".
- catalog tableOfContents "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.".
- catalog title "Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.".
- catalog type "text".