|
|
|
|
| LEADER |
00000cam a2200000Mu 4500 |
| 001 |
EBOOKCENTRAL_on1347026295 |
| 003 |
OCoLC |
| 005 |
20240329122006.0 |
| 006 |
m o d |
| 007 |
cr cnu|||||||| |
| 008 |
230209s2007 xx o ||| 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|c EBLCP
|d OCLCQ
|d EBLCP
|d OCLCQ
|d OCLCO
|d OCLCQ
|
| 020 |
|
|
|a 9780470403730
|
| 020 |
|
|
|a 047040373X
|
| 035 |
|
|
|a (OCoLC)1347026295
|
| 082 |
0 |
4 |
|a 647.95068
|q OCoLC
|2 22/eng/20230216
|
| 049 |
|
|
|a UAMI
|
| 100 |
1 |
|
|a Birchfield, John C.
|
| 245 |
1 |
0 |
|a Design and Layout of Foodservice Facilities
|h [electronic resource].
|
| 260 |
|
|
|a Newark :
|b Wiley,
|c 2007.
|
| 300 |
|
|
|a 1 online resource (363 p.).
|
| 490 |
1 |
|
|a New York Academy of Sciences Ser.
|
| 500 |
|
|
|a Description based upon print version of record.
|
| 505 |
0 |
|
|a Intro -- Design and Layout of Foodservice Facilities, Third Edition -- Dedication -- Contents -- Preface -- NEW TO THIS EDITION -- INSTRUCTOR'S MATERIALS -- Acknowledgments -- About the Author -- Chapter 1: Preliminary Planning -- THIS CHAPTER -- SCOPE OF A PROJECT -- CONCEPT DEVELOPMENT -- FIVE M's OF CONCEPT DEVELOPMENT -- FEASIBILITY -- SITE SELECTION AND PLANNING -- OBTAINING NECESSARY APPROVALS FROM AGENCIES -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 2: Foodservice Design -- THIS CHAPTER -- PROJECT TEAM -- DESIGN SEQUENCE -- SUMMARY -- KEY TERMS -- QUESTIONS
|
| 505 |
8 |
|
|a DISCUSSION QUESTION -- Chapter 3: Principles of Design -- THIS CHAPTER -- IMPACT OF DESIGN ON EFFICIENCY AND SAFETY -- BASIC DESIGN PRINCIPLES -- HUMAN ENGINEERING -- FOODSERVICE DESIGN AND TITLES II AND III OF THE AMERICANS WITH DISABILITIES ACT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 4: Space Analysis -- THIS CHAPTER -- CONDUCTING A SPACE ANALYSIS -- BACK DOCK/RECEIVING -- STORAGE -- OFFICE -- PREPARATION AREAS -- BAKERY -- EMPLOYEE LOCKER ROOM AND TOILET -- SERVICE AREAS -- DINING ROOMS -- BAR -- WAREWASHING -- SUMMARY -- KEY TERMS -- QUESTIONS
|
| 505 |
8 |
|
|a DISCUSSION QUESTION -- Chapter 5: Equipment Layout -- THIS CHAPTER -- EFFECTIVE LAYOUT -- PHYSICAL CHARACTERISTICS OF EQUIPMENT LAYOUT -- LAYOUT OF FUNCTIONAL AREAS -- FINAL (HOT-FOOD) PREPARATION -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 6: Foodservice Equipment, Part I -- THIS CHAPTER -- EQUIPMENT SELECTION -- FOODSERVICE EQUIPMENT STANDARDS AND SPECIFICATIONS -- EQUIPMENT CONSTRUCTION MATERIALS -- FOODSERVICE EQUIPMENT SPECIFICATIONS: AN OUTLINE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION
|
| 505 |
8 |
|
|a Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment -- THIS CHAPTER -- RECEIVING AND STORAGE EQUIPMENT -- PREPARATION EQUIPMENT -- PRODUCTION/COOKING -- BAKERY EQUIPMENT -- SERVICE AND CAFETERIA EQUIPMENT -- BEVERAGE EQUIPMENT -- WAREWASHING EQUIPMENT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 8: Foodservice Facilities Engineering and Architecture -- THIS CHAPTER -- FOODSERVICE FACILITIES ENGINEERING -- FOODSERVICE FACILITIES ARCHITECTURE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Appendix 1: List of Associations and Industry Links
|
| 505 |
8 |
|
|a Appendix 2: Typical Foodservice Facility Designs -- Appendix 3: Common Foodservice Design Symbols -- PLUMBING -- PIPING -- ABBREVIATIONS -- ELECTRICAL SYMBOLS -- LIGHTING -- REFRIGERATION -- Appendix 4: Sample Documents -- Foodservice Equipment Glossary -- Bibliography -- INDEX
|
| 590 |
|
|
|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 655 |
|
0 |
|a Electronic books.
|
| 776 |
0 |
8 |
|i Print version:
|a Birchfield, John C.
|t Design and Layout of Foodservice Facilities
|d Newark : Wiley,c2007
|z 9780471699637
|
| 830 |
|
0 |
|a New York Academy of Sciences Ser.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=7103322
|z Texto completo
|
| 938 |
|
|
|a ProQuest Ebook Central
|b EBLB
|n EBL7103322
|
| 994 |
|
|
|a 92
|b IZTAP
|
