| 000 -LEADER |
|---|
| fixed length control field |
01598nam a2200253 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls001947160 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
MY-SjTCS |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20200226121358.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
110218t1999 nyua 001 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471090689 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201909171118 |
| Level of effort used to assign nonsubject heading access points |
ummi |
| Level of effort used to assign subject headings |
201102181353 |
| Level of effort used to assign classification |
VLOAD |
| -- |
200407271917 |
| -- |
VLOAD |
| 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. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
New York : |
| Name of publisher, distributor, etc. |
Wiley, |
| Date of publication, distribution, etc. |
c1999. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 510 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 maagement.- 6 Gas, steam, water.- 7. Environmental concerns, safety and sanitation.- 8. Buying and installing foodservice equipment.- 9. Storage eqipment: dry and refrigerated.- 10. Preparation equipment : ranges and ovens.- 11 Preparation equipment : fryers and fry stations.- 12. Preparation equipment : Broilers, griddles and tilting braising pans.- 13. Steam cooking equipment .- 14 Cook-chill technology.- 15 Dishwashing and waste disposal.- 16 Miscellaneous kitchen equipment.- 17. Smallware for kitchnens.- 18 Tableware.- 19 Lines and table coverings.- Glossary.- Index. |
| 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: 621442, 640060 |
| 999 ## - SYSTEM CONTROL NUMBERS (KOHA) |
|---|
| Koha biblionumber |
181836 |
| Koha biblioitemnumber |
181836 |
| 952 ## - LOCATION AND ITEM INFORMATION (KOHA) |
|---|
| -- |
3703:20061005 |
