The Resource Foodservice facilities planning, Edward A. Kazarian

Foodservice facilities planning, Edward A. Kazarian

Label
Foodservice facilities planning
Title
Foodservice facilities planning
Statement of responsibility
Edward A. Kazarian
Title variation
Food service facilities planning
Creator
Subject
Language
eng
Action
committed to retain for EAST
Cataloging source
DLC
http://library.link/vocab/creatorName
Kazarian, Edward A
Illustrations
illustrations
Index
index present
LC call number
TX911.3.M27
LC item number
K398 1989
Literary form
non fiction
NAL call number
TX943.K38
NAL item number
1989
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Food service management
  • Gestion de la restauration
  • Services alimentaires
  • Food service management
Label
Foodservice facilities planning, Edward A. Kazarian
Instantiates
Publication
Bibliography note
Includes bibliographies and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Equipment Requirements
  • Equipment Selection and Design
  • Equipment and Facility Maintenance
  • Space Requirements
  • Layout of Facilities
  • Evaluating Foodservice Layouts
  • Sample Foodservice Layouts
  • A Glossary of Foodservice Equipment Terms
  • Introduction to Foodservice Facilities Planning
  • The Planning Process
  • The Planning Team
  • Preparing the Prospectus
  • The Feasibility Study
  • Functional Planning
  • Planning the Atmosphere
  • Workplace Design
Dimensions
24 cm
Edition
3rd ed.
Extent
xii, 412 pages
Isbn
9780442205881
Lccn
88005408
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)17774663
Label
Foodservice facilities planning, Edward A. Kazarian
Publication
Bibliography note
Includes bibliographies and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Equipment Requirements
  • Equipment Selection and Design
  • Equipment and Facility Maintenance
  • Space Requirements
  • Layout of Facilities
  • Evaluating Foodservice Layouts
  • Sample Foodservice Layouts
  • A Glossary of Foodservice Equipment Terms
  • Introduction to Foodservice Facilities Planning
  • The Planning Process
  • The Planning Team
  • Preparing the Prospectus
  • The Feasibility Study
  • Functional Planning
  • Planning the Atmosphere
  • Workplace Design
Dimensions
24 cm
Edition
3rd ed.
Extent
xii, 412 pages
Isbn
9780442205881
Lccn
88005408
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)17774663

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