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

Foodservice planning: layout, design, and equipment 4th ed (Loan 1 times)

Material type
단행본
Personal Author
Almanza, Barbara A. Kotschevar, Lendal Henry 1908- Terrell, Margaret E. Kotschevar, Lendal Henry 1908-
Title Statement
Foodservice planning: layout, design, and equipment / Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
판사항
4th ed.
Publication, Distribution, etc
Upper Saddle River, N.J. :   Prentice Hall ,   c2000.  
Physical Medium
xii, 532 p. : ill. ; 29 cm.
ISBN
0130964468
General Note
Prev. eds. by Lendal H. Kotschevar.  
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references (p. 516-519).
Subject Added Entry-Topical Term
Food service management. Food service -- Equipment and supplies. Food service management. Food service -- Equipment and supplies.
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020 ▼a 0130964468
040 ▼a DLC ▼c DLC ▼d UKM ▼d XDM ▼d 211009
042 ▼a pcc
049 1 ▼l 121055483 ▼f 과학
050 0 0 ▼a TX911.3.M27 ▼b A426 2000
082 0 0 ▼a 647.95/068 ▼2 21
090 ▼a 647.95068 ▼b A445f4
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.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 647.95068 A445f4 Accession No. 121055483 Availability Available Due Date Make a Reservation Service B M

Contents information

Book Introduction

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.


Information Provided By: : Aladin

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