000			01628cam a2200265 a 4500
001			vtls003125018
003			MY-SjTCS
005			20200226113302.0
008			081015t2009 njua 001 0 eng
020			_a9780471762485 (hbk.)
039		9	_a200811281954 _bshuhada _c200811130908 _dwei haan _y200810151134 _zmalathy
082	0	4	_a647.950682 _bKAT
100	1		_aKatsigris, Costas. _911676
245	1	0	_aDesign and equipment for restaurants and foodservice : _ba management view / _cCostas Katsigris, Chris Thomas.
250			_a3rd ed.
260			_aHoboken, N.J. : _bJohn Wiley, _cc2009.
300			_axvii, 603 p. : _bill. ; _c29 cm.
500			_aIncludes index.
505	0		_a1. 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	_aFood service management.
650		0	_aFood service _xEquipment and supplies. _911678
650		0	_aRestaurants _xDesign and construction. _911674
700	1		_aThomas, Chris. _911679
920			_aTCHT : 642314
999			_c106528 _d106528