Restaurant food service equipment (Record no. 1102)

MARC details
000 -LEADER
fixed length control field 01473nam a2200217Ia 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250730165128.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 250728s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 978-0-13-501788-3
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number C 632 D84r
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Drysdale, John A.
245 #0 - TITLE STATEMENT
Title Restaurant food service equipment
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Upper Saddle River, New Jersey
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Prentice Hall
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Date of publication, distribution, etc. 2010
300 ## - PHYSICAL DESCRIPTION
Extent xi, 152 p.
300 ## - PHYSICAL DESCRIPTION
Other physical details Includes index
520 ## - SUMMARY, ETC.
Summary, etc. Countless outbreaks of foodborne illness are traced to improper cleaning of equipment. Countless accidents in foodservice operations are caused by improper use of equip ment. Countless dollars are wasted by repair and replacement of equipment that was not properly maintained. This book is not intended as a primary course text but rather for use as a supplemental text. It is applicable for an introductory foods class, a sanitation and food safety course such as ServSafe, or in more advanced courses dealing with kitchen layout and design, equip ment purchasing, or foodservice engineering. Conceivably, the student could therefore be expected to receive multiple uses out of a single book. The text explains how to properly clean, use, and maintain most of the major pieces of equipment in the kitchen. It is heavily illustrated to aid the student in comprehending the step-by-step procedures.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service - Equipment and supplies
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service - Sanitation
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Book
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total checkouts Full call number Barcode Date last seen Price effective from Koha item type
          PCC PCC CIRCULATION 07/30/2025   C 632 D84r 4162 07/30/2025 07/30/2025 Book