000			01639nam a22003257a#4500
001			824002
007			tz
008			170207t th ||||| |||| 00| 0 eng d
020			_a9781118297742
049			_aPIMLIB
050			_aTX911.3 _b.N786
100			_aNorman, Ed _950153
245			_aDesign and equipment for restaurants and foodservice _b : a management view
246			_aDesign and equipment for restaurants and foodservice
250			_aFourth edition
260			_aHoboken : _bWiley, _c2014. _945439
300			_a515 p
449			_aNew Arrivals-Jan.2017
520			_a"This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility--with more attention to the equipment--rather than emphasizing either front of the house or back of the house"--
650			_aFood service management. _947045
650			_aFood service -- Equipment and supplies. _950154
650			_aRestaurants -- Design and construction. _950155
690			_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
700			_aThomas, Chris _94406
700			_aKatsigris, Costas _94461
942			_cBK
988			_c824002
998			_abenjamad
999			_c824002 _d824002