000			01695cam a2200265 a 4500
001			vtls003023344
003			MY-SjTCS
005			20200306162906.0
008			110218s2006 njua 001 0 eng d
020			_a0471460060
039		9	_a201102181358 _bVLOAD _c200811281958 _dshuhada _c200811281436 _dshuhada _c200811281431 _dshuhada _y200507200924 _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			_a2nd ed.
260			_aNew York : _bJohn Wiley, _c2006.
300			_axvi, 560 p. : _bill. ; _c28 cm.
500		0	_aIncludes index.
505	0		_a1. Economics of site selection - 2. Introduction 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 table coverings.
650		0	_aFood service management. _9223517
650		0	_aFood service _xEquipment and supplies. _911678
650		0	_aRestaurants _xDesign and construction. _911674
700	1		_aThomas, Chris. _911679
920			_aTCHT : 641086, 641350, 641955, 642351
999			_c37316 _d37316