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Sinopsis
This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.
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Reseña del editor
This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.
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The Shape of Space: Food Preparation Spaces
Impresión bajo demandaLibrería: moluna, Greven, Alemania
Calificación del vendedor: 5 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape fac. Nº de ref. del artículo: 5916579
Cantidad disponible: Más de 20 disponibles
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The Shape of Space: Food Preparation Spaces (Shape of Space Series)
Publicado por
Van Nostrand Reinhold, 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
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Librería: Ria Christie Collections, Uxbridge, Reino Unido
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Condición: New. In. Nº de ref. del artículo: ria9780442305260_new
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The Shape of Space: Food Preparation Spaces
Impresión bajo demandaLibrería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject. 100 pp. Englisch. Nº de ref. del artículo: 9780442305260
Cantidad disponible: 2 disponibles
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The Shape of Space: Food Preparation Spaces
Publicado por
Springer US, Springer New York, 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
Buch
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject. Nº de ref. del artículo: 9780442305260
Cantidad disponible: 1 disponibles
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Food Preparation Spaces
Publicado por
Van Nostrand Reinhold, 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
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Condición: New. Nº de ref. del artículo: 15749063-n
Cantidad disponible: 15 disponibles
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Food Preparation Spaces
Publicado por
Van Nostrand Reinhold, 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
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Tapa blanda
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de America
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Condición: As New. Unread book in perfect condition. Nº de ref. del artículo: 15749063
Cantidad disponible: 15 disponibles
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The Shape of Space: Food Preparation Spaces
Publicado por
Springer US, Springer New York Dez 1990, 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
Buch
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
Calificación del vendedor: 5 de 5 estrellas
Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 100 pp. Englisch. Nº de ref. del artículo: 9780442305260
Cantidad disponible: 1 disponibles
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Food Preparation Spaces
Publicado por
Van Nostrand Reinhold, 1991
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
Paperback
Librería: Revaluation Books, Exeter, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Brand New. 1st edition. 1 pages. 11.75x8.50x0.25 inches. In Stock. Nº de ref. del artículo: x-0442305265
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The Shape of Space: Food Preparation Spaces (Paperback)
Publicado por
Van Nostrand Reinhold Inc.,U.S., 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
Paperback
Librería: Grand Eagle Retail, Mason, OH, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning.All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject. This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780442305260
Cantidad disponible: 1 disponibles
Imagen de archivo
The Shape of Space: Food Preparation Spaces (Paperback)
Publicado por
Van Nostrand Reinhold Inc.,U.S., 1990
ISBN 10: 0442305265
ISBN 13: 9780442305260
Nuevo
Paperback
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning.All the images are drawn to scale and can be used same size or resized as required. Our aim has been to provide information that will enable the designer to identify design parameters and our examples provide possible schematic solutions. In conclusion it should be noted that catering dE!sign is an extensive and highly specialized subject. This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9780442305260
Cantidad disponible: 1 disponibles