Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe
Tipo de material:
TextoIdioma: Inglés Productor: New Jersey : Editor: John Wiley & Sons, Fabricante: ©2003 Edición: 2a ediciónDescripción: xvi 320 páginas : ilustraciones ; 28 x 22 cmTipo de contenido: - texto
- sin medio
- volumen
- 0471292095
- Sparrowe, Raymond [autor]
- TX 91 1.3 M27 B57 2003
Contenidos:
Resumen: Design and layout of foodservice facilities, second edition offers an extensive reference manual for the entire foodservice development process -- from the initial food concept, through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment...." -- P. [4]
Preliminar planning -- Foodservice design -- The principles of design - Space Analysis -- Equipment layout -- Foodservice equipment, Part 1 -- Foodservice equipment, Part 2: Manufactured equipment -- Foodservice facilities engineering and architecture
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 911 .3 M27 B57 2003 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomía | 004920 | |||
Libros
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | TX 911 .3 M27 B57 2003 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomía | 011112 |
Total de reservas: 0
Incluye bibliografía : páginas 305-312
Preliminar planning -- Foodservice design -- The principles of design - Space Analysis -- Equipment layout -- Foodservice equipment, Part 1 -- Foodservice equipment, Part 2: Manufactured equipment -- Foodservice facilities engineering and architecture
Design and layout of foodservice facilities, second edition offers an extensive reference manual for the entire foodservice development process -- from the initial food concept, through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment...." -- P. [4]
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