大葉大學圖書館 |

登入

回首頁 到查詢結果 [ subject:"Food service" ]

Design and equipment for restaurants...

Katsigris, Costas.

Design and equipment for restaurants and foodservice :a management view /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	647.95068
書名/作者:	Design and equipment for restaurants and foodservice : : a management view // Chris Thomas, Edwin J. Norman, Costas Katsigris.
作者:	Norman, Ed.
其他作者:	Thomas, Chris,
出版者:	Hoboken, NJ : : Wiley,, c2014.
面頁冊數:	ix, 515 p. : : ill. ;; 29 cm.
附註:	Includes index.
標題:	Food service management.
標題:	Food service - Equipment and supplies.
標題:	Restaurants - Design and construction.
ISBN:	9781118297742 (hbk.) :
ISBN:	1118297741 (hbk.)
摘要、提要註:	"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--

Design and equipment for restaurants and foodservice :a management view /
Norman, Ed.

Design and equipment for restaurants and foodservice :a management view /Chris Thomas, Edwin J. Norman, Costas Katsigris. - 4th ed. - Hoboken, NJ :Wiley,c2014. - ix, 515 p. :ill. ;29 cm.

Includes index.

"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--

ISBN: 9781118297742 (hbk.) :NTD 3,793

LCCN: 2013019342Subjects--Topical Terms:

222937
Food service management.

LC Class. No.: TX911.3.M27 / K395 2014

Dewey Class. No.: 647.95068

Design and equipment for restaurants and foodservice :a management view /
LDR:01222cam a2200205 a 4500 001 438635
005 20140425174515.0
008 160314s2014 njua 001 0 eng
010 $a 2013019342
020 $a 9781118297742 (hbk.) : $c NTD 3,793
020 $a 1118297741 (hbk.)
040 $a DLC $b eng $c DLC $d DLC $d DYU
041 0 $a eng
050 0 0 $a TX911.3.M27 $b K395 2014
082 0 0 $a 647.95068 $2 23
100 1 $a Norman, Ed. $3 626048
245 1 0 $a Design and equipment for restaurants and foodservice : $b a management view / $c Chris Thomas, Edwin J. Norman, Costas Katsigris.
250 $a 4th ed.
260 $a Hoboken, NJ : $b Wiley, $c c2014.
300 $a ix, 515 p. : $b ill. ; $c 29 cm.
500 $a Includes index.
520 $a "This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"-- $c Provided by publisher.
650 0 $a Food service management. $3 222937
650 0 $a Food service $x Equipment and supplies. $3 626050
650 0 $a Restaurants $x Design and construction. $3 366791
700 1 $a Thomas, Chris, $d 1956- $3 350799
700 1 $a Katsigris, Costas. $3 626049