by
Kumar, S.
Call Number
647.95 KUM
Publication Date
2008
Format:
Electronic Resources
Relevance:
170086.6406
by
Stevens, James, 1932-
Call Number
641.57028 STE
Publication Date
1989
Format:
Books
Relevance:
4.5285
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by
Katsigris, Costas.
Call Number
647.940682 KAT
Publication Date
2006
Format:
Books
Relevance:
4.0789
by
Katsigris, Costas.
Call Number
647.940682 KAT
Publication Date
2009
Format:
Electronic Resources
Relevance:
4.0078
by
Katsigris, Costas.
Call Number
647.950682 KAT
Publication Date
1999
Format:
Books
Relevance:
3.9524
by
Birchfield, John C.
Call Number
647.95068 BIR
Publication Date
2008
Summary
"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021011.html
Relevance:
3.9364
by
Birchfield, John C.
Call Number
647.95068 BIR
Publication Date
2003
Summary
"Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000628.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html
Relevance:
3.9172
by
Ashley, Stephen.
Call Number
642.40687 ASH
Publication Date
1998
Format:
Books
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3.5755
by
E. Dehillerin
Call Number
ARC 643.3 EDE
Publication Date
1961
Format:
Books
Relevance:
2.3965
Call Number
DVD 642.5 GET
Publication Date
2009
Summary
"Students will learn the basics about equipment and tools used in food service kitchens. Professional chefs Tim Cockram, Dave Christopherson, and Jason Hudock take a look at everything from a teaspoon to a walk-in freezer. Chef Jason and Chef Dave identify the tools of the trade, pointing out how construction affects usage, identifying the various utensils, and examining such basics as pots and pans, knives, and bowls. They also talk about how each item is used in a foodservice kitchen. Chef Tim walks students through a commercial kitchen identifying each piece of equipment and describing its characteristics and common uses"--Container.
Format:
Video disc
Relevance:
2.2186
by
Wilkinson, Jule
Call Number
642.5 WIL
Publication Date
1969
Format:
Books
Relevance:
2.0452
by
Wilkinson, Jule.
Call Number
647.95 WIL
Publication Date
1981
Format:
Books
Relevance:
2.0138
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