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 |