Design and equipment for restaurants and foodservice : (Record no. 1879)

MARC details
000 -LEADER
fixed length control field 02027cam a22003374a 4500
001 - CONTROL NUMBER
control field u140929
003 - CONTROL NUMBER IDENTIFIER
control field SIRSI
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240916205552.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 080317s2009 njua 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2008012188
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0471762482 : HRD
Terms of availability $85.20
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471762485
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)213480162
037 ## - SOURCE OF ACQUISITION
Source of stock number/acquisition John Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873
Note SAN 200-2272
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX911.3.M27
Item number K395 2009
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.95068
Edition information 22
092 ## - LOCALLY ASSIGNED DEWEY CALL NUMBER (OCLC)
Classification number 647.95068
Item number K19d3
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Katsigris, Costas.
245 10 - TITLE STATEMENT
Title Design and equipment for restaurants and foodservice :
Remainder of title a management view /
Statement of responsibility, etc. Costas Katsigris, Chris Thomas.
250 ## - EDITION STATEMENT
Edition statement 3rd ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Hoboken, N.J. :
Name of publisher, distributor, etc. Wiley,
Date of publication, distribution, etc. c2009.
300 ## - PHYSICAL DESCRIPTION
Extent xvii, 603 p. :
Other physical details ill. ;
Dimensions 29 cm.
500 ## - GENERAL NOTE
General note Includes index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 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 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service management.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service
General subdivision Equipment and supplies.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurants
General subdivision Design and construction.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Thomas, Chris,
Dates associated with a name 1956-
856 41 - ELECTRONIC LOCATION AND ACCESS
Public note Table of contents only
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/enhancements/fy0827/2008012188-t.html">http://www.loc.gov/catdir/enhancements/fy0827/2008012188-t.html</a>
949 ## - LOCAL PROCESSING INFORMATION (OCLC)
c c.1
l ON-ORDER
t Book
x PRINT
p 85.20
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
-- DEWEY
-- 51994001592007
-- 1/26/2010
-- 5/14/2015
-- 5
-- MISSING
-- LRC
-- 2
-- $85.20
-- Y
-- Y
-- BOOK
-- 11/19/2008
-- PRINT

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