Design and equipment for restaurants and foodservice : (Record no. 106528)

000 -LEADER
fixed length control field 01628cam a2200265 a 4500
001 - CONTROL NUMBER
control field vtls003125018
003 - CONTROL NUMBER IDENTIFIER
control field MY-SjTCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226113302.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 081015t2009 njua 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780471762485 (hbk.)
039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE]
Level of rules in bibliographic description 200811281954
Level of effort used to assign nonsubject heading access points shuhada
Level of effort used to assign subject headings 200811130908
Level of effort used to assign classification wei haan
-- 200810151134
-- malathy
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 647.950682
Item number KAT
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Katsigris, Costas.
9 (RLIN) 11676
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. John 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 - 20. Linens and laundry.
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.
9 (RLIN) 11678
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Restaurants
General subdivision Design and construction.
9 (RLIN) 11674
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Thomas, Chris.
9 (RLIN) 11679
920 ## - Programme
Programme TCHT : 642314
999 ## - SYSTEM CONTROL NUMBERS (KOHA)
Koha biblionumber 106528
Koha biblioitemnumber 106528
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent Location Current Location Date acquired Total Checkouts Barcode Date last seen Date last checked out Copy number Koha item type Public note
          Taylor's Library-TU Taylor's Library-TU 2009-09-18 29 5000048455 2019-12-05 2019-07-01 1 Main Collection SHTEx,70002,03,AD
          Taylor's Library-TU Taylor's Library-TU 2008-11-28 29 1000811242 2019-12-05 2017-07-27 1 Main Collection SHTEx,70002,03,RM