| 000 | 01245cam a22002294a 4500 | ||
|---|---|---|---|
| 005 | 20250605164233.0 | ||
| 008 | 250528s ||||||||||||||||||||||||d | ||
| 035 | _a21031 | ||
| 020 | _a9781118297742 | ||
| 040 |
_aGR-AtMCL _bgre _dGR-AtMCL _eAACR2 |
||
| 245 | 1 | _aDesign and Equipment for Restaurants and FoodService / A Management View | |
| 250 | _a4th | ||
| 260 |
_bWiley, _c2014 |
||
| 300 | _a520 | ||
| 520 | _aThis book takes a detailed approach to planning and developing any foodservice space. Preface, Getting Your Project Started, Principles of Kitchen Design, Front-of-House Atmosphere and Design, Planning Back-of-House Support Areas, Electricity and Energy Management, Gas and Steam and Water, Design and Environment, Safety and Sanitation, Buying and Installing Foodservice Equipment, Storage Equipment: Dry and Refrigerated, Preparation Equipment: Ranges and Ovens, Fryers and Fry Stations, Broilers and Griddles and Tilting Braising Pans, Steam Cooking Equipment, Cook-Chill Technology, Dishwashing and Waste Disposal, Miscellaneous Kitchen Equipment. | ||
| 700 | 1 |
_aKatsigris Costas _97046 |
|
| 700 | 1 |
_aNorman Edwin J _97047 |
|
| 700 | 1 |
_aThomas Chris _97048 |
|
| 942 | _cBK | ||
| 999 |
_c6103 _d6103 |
||