000			02027cam a22003374a 4500
001			u140929
003			SIRSI
005			20240916205552.0
008			080317s2009 njua 001 0 eng
010			_a2008012188
020			_a0471762482 : HRD _c$85.20
020			_a9780471762485
035			_a(OCoLC)213480162
037			_bJohn Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873 _nSAN 200-2272
050	0	0	_aTX911.3.M27 _bK395 2009
082	0	0	_a647.95068 _222
092			_a647.95068 _bK19d3
100	1		_aKatsigris, Costas.
245	1	0	_aDesign and equipment for restaurants and foodservice : _ba management view / _cCostas Katsigris, Chris Thomas.
250			_a3rd ed.
260			_aHoboken, N.J. : _bWiley, _cc2009.
300			_axvii, 603 p. : _bill. ; _c29 cm.
500			_aIncludes index.
505	0		_a1. 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	_aFood service management.
650		0	_aFood service _xEquipment and supplies.
650		0	_aRestaurants _xDesign and construction.
700	1		_aThomas, Chris, _d1956-
856	4	1	_zTable of contents only _uhttp://www.loc.gov/catdir/enhancements/fy0827/2008012188-t.html
949			_cc.1 _lON-ORDER _tBook _xPRINT _p85.20
999			_a647.95068 K19D3 _wDEWEY _c1879 _i51994001592007 _d1879 _e1/26/2010 _f5/14/2015 _g5 _lMISSING _mLRC _n2 _p$85.20 _rY _sY _tBOOK _u11/19/2008 _xPRINT