par
Kumar, S.
Numéro de rayon préféré
647.95 KUM
Date de publication
2008
Format :
Ressources électroniques
Pertinence:
170086.6406
par
Stevens, James, 1932-
Numéro de rayon préféré
641.57028 STE
Date de publication
1989
Format :
Livres
Pertinence:
4.5285
Voir d’autres résultats de recherche
par
Katsigris, Costas.
Numéro de rayon préféré
647.940682 KAT
Date de publication
2006
Format :
Livres
Pertinence:
4.0789
par
Katsigris, Costas.
Numéro de rayon préféré
647.940682 KAT
Date de publication
2009
Format :
Ressources électroniques
Pertinence:
4.0078
par
Katsigris, Costas.
Numéro de rayon préféré
647.950682 KAT
Date de publication
1999
Format :
Livres
Pertinence:
3.9524
par
Birchfield, John C.
Numéro de rayon préféré
647.95068 BIR
Date de publication
2008
Résumé
"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 :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021011.html
Pertinence:
3.9364
par
Birchfield, John C.
Numéro de rayon préféré
647.95068 BIR
Date de publication
2003
Résumé
"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 :
Livres
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
Pertinence:
3.9172
par
Ashley, Stephen.
Numéro de rayon préféré
642.40687 ASH
Date de publication
1998
Format :
Livres
Pertinence:
3.5755
par
E. Dehillerin
Numéro de rayon préféré
ARC 643.3 EDE
Date de publication
1961
Format :
Livres
Pertinence:
2.3965
Numéro de rayon préféré
DVD 642.5 GET
Date de publication
2009
Résumé
"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 :
Disque vidéo
Pertinence:
2.2186
par
Wilkinson, Jule
Numéro de rayon préféré
642.5 WIL
Date de publication
1969
Format :
Livres
Pertinence:
2.0452
par
Wilkinson, Jule.
Numéro de rayon préféré
647.95 WIL
Date de publication
1981
Format :
Livres
Pertinence:
2.0138
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