000 | 01527nam a2200253Ia 4500 | ||
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005 | 20240426171045.0 | ||
008 | 160802s9999 xx 000 0 und d | ||
020 | _a9780471762485 | ||
041 | _aeng | ||
082 |
_a647.95 _bKAT-D |
||
100 |
_aKatsigris, Costas _960968 |
||
245 |
_aDesign and equipment for restaurants and foodservice : _bA Management View / _cCostas Katsigris and Chris Thomas |
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250 | _a3rd ed. | ||
260 |
_bJohn Wiley, _c2009. _aNew Jersey: |
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300 | _axvii, 603 p. | ||
500 | _aInclude Index | ||
505 | _a 1. Economics of site selection -- 2. Restaurant atmosphere and design -- 3. Principles of kitchen design -- 4. Space allocation -- 5. Electricity and energy management -- 6. Gas, steam, and water -- 7. Design and environment -- 8. Safety and sanitation -- 9. Buying and installing foodservice equipment -- 10. Storage equipment: dry and refrigerated -- 11. Preparation equipment: ranges and ovens -- 12. Preparation equipment: fryers and fry stations -- 13. Preparation equipment: broilers, griddles, and tilting braising pans -- 14. Steam cooking equipment -- 15. Cook-chill technology -- 16. Dishwashing and waste disposal -- 17. Miscellaneous kitchen equipment -- 18. Smallware for kitchens -- 19. Tableware. | ||
650 |
_aPL _959483 |
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650 |
_aFood service _x Equipment and supplies. _959318 |
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650 |
_a Restaurants _x Design and construction. _960278 |
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650 |
_aFood service management _959318 |
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700 |
_aThomas, Chris _4Co-author _960458 |
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942 | _cBK | ||
999 |
_c1950 _d1950 |