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Foodservice planning: layout, design, and equipment 4th ed

Foodservice planning: layout, design, and equipment 4th ed (1회 대출)

자료유형
단행본
개인저자
Almanza, Barbara A. Kotschevar, Lendal Henry 1908- Terrell, Margaret E. Kotschevar, Lendal Henry 1908-
서명 / 저자사항
Foodservice planning: layout, design, and equipment / Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
판사항
4th ed.
발행사항
Upper Saddle River, N.J. :   Prentice Hall ,   c2000.  
형태사항
xii, 532 p. : ill. ; 29 cm.
ISBN
0130964468
일반주기
Prev. eds. by Lendal H. Kotschevar.  
내용주기
Laying the groundwork -- Foodservice types: layout characteristics -- Operational factors that affect plans -- Analysis of layout characteristics -- Space allocation -- Checklist for planning -- Receiving and storage -- Food processing -- Serving facilities -- Housekeeping sections -- Management office and guest and employee facilities -- Energy -- Lighting -- Water, steam, and plumbing -- Environmental planning -- Sound control -- Floors, walls, and ceilings -- General principles for equipment selection -- Food preparation equipment -- Cooking equipment -- Serving equipment --Refrigeration and low-temperature storage -- Cleaning or housekeeping equipment -- Auxiliary equipment -- Transportation and mobile equipment -- Utensils and tableware.
서지주기
Includes bibliographical references (p. 516-519).
일반주제명
Food service management. Food service -- Equipment and supplies. Food service management. Food service -- Equipment and supplies.
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082 0 0 ▼a 647.95/068 ▼2 21
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100 1 ▼a Almanza, Barbara A.
245 1 0 ▼a Foodservice planning: ▼b layout, design, and equipment / ▼c Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
250 ▼a 4th ed.
260 ▼a Upper Saddle River, N.J. : ▼b Prentice Hall , ▼c c2000.
300 ▼a xii, 532 p. : ▼b ill. ; ▼c 29 cm.
500 ▼a Prev. eds. by Lendal H. Kotschevar.
504 ▼a Includes bibliographical references (p. 516-519).
505 0 ▼a Laying the groundwork -- Foodservice types: layout characteristics -- Operational factors that affect plans -- Analysis of layout characteristics -- Space allocation -- Checklist for planning -- Receiving and storage -- Food processing -- Serving facilities -- Housekeeping sections -- Management office and guest and employee facilities -- Energy -- Lighting -- Water, steam, and plumbing -- Environmental planning -- Sound control -- Floors, walls, and ceilings -- General principles for equipment selection -- Food preparation equipment -- Cooking equipment -- Serving equipment --Refrigeration and low-temperature storage -- Cleaning or housekeeping equipment -- Auxiliary equipment -- Transportation and mobile equipment -- Utensils and tableware.
650 0 ▼a Food service management.
650 0 ▼a Food service ▼x Equipment and supplies.
650 4 ▼a Food service management.
650 4 ▼a Food service ▼x Equipment and supplies.
700 1 ▼a Kotschevar, Lendal Henry ▼d 1908-
700 1 ▼a Terrell, Margaret E.
700 1 ▼a Kotschevar, Lendal Henry ▼d 1908- ▼t Foodservice planning.

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컨텐츠정보

책소개

For upper-division undergraduate and graduate level courses in restaurant management, foodservice equipment, and hospitality management courses.

This comprehensive text has become a standard for designing and equipping a foodservice facility. In addition to working in a number of worldwide foodservice facilities, Dr. Kotschevar has been a culinary consultant for the United Nations, Pope John Paul II, and General Foods. In his experience, graduates in the field of hospitality management lacked the knowledge base of how foodservice is planned. This text was written to address that need and to also prepare students to favorably operate and maintain a facility.


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