000			02230pam a22004574a 4500
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005			20241127165512.0
008			050916s2000 njua b 001 0 eng
010			_a 99031236
020			_a0130964468 : _c110.40
040			_aDLC _cDLC
042			_apcc
050	0	0	_aTX911.3.M27 _bA426 2000
069			_a09360168
090			_aTX 911.3 .M27 A426 2000
090			_aTX 911.3 .M27 A426 2000
100	1		_aAlmanza, Barbara A. _9161988
245	1	0	_aFoodservice planning : _blayout, design, and equipment / _cBarbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
250			_a4th ed.
260			_aUpper Saddle River, N.J. : _bPrentice Hall, _cc2000.
300			_axii, 532 p. : _bill. ; _c29 cm.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
500			_aPrev. eds. by Lendal H. Kotschevar.
504			_aIncludes bibliographical references (p. 516-519).
520		0	_aThis comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
650		0	_aFood service management. _9161989
650		0	_aFood service _xEquipment and supplies. _9161990
700	1		_aKotschevar, Lendal Henry, _d1908- _9161991
700	1		_aTerrell, Margaret E. _966613
700	1		_aKotschevar, Lendal Henry, _d1908- _tFoodservice planning. _9161992
852			_9p110.40 _y04-03-2005
907			_a18209 _b08-06-10 _c08-06-10
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998			_aaudmc _b04-03-05 _cm _da _e- _feng _gnju _h0
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945			_g0 _i658617 _j0 _laudmc _nCopy Type:01 - Books _o- _p405.72 _q- _r- _s- _t1 _u0 _v0 _w0 _x0 _yi10246617 _z08-06-10
999			_c18209 _d18209