Planning and Equipping the Kitchen PDF Download

Author: Iowa State College. Agricultural Extension Department
Publisher:
ISBN:
Category : Kitchens
Languages : en
Pages : 24

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Author: Georgie Boynton Child
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 292

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Author: Georgie Boynton Child
Publisher: Palala Press
ISBN: 9781359011077
Category :
Languages : en
Pages :

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author: GEORGIE BOYNTON. CHILD
Publisher:
ISBN: 9781033106020
Category :
Languages : en
Pages : 0

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Author: Georgie Boynton Child
Publisher: Trieste Publishing
ISBN: 9780649128129
Category : History
Languages : en
Pages : 284

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Trieste Publishing has a massive catalogue of classic book titles. Our aim is to provide readers with the highest quality reproductions of fiction and non-fiction literature that has stood the test of time. The many thousands of books in our collection have been sourced from libraries and private collections around the world.The titles that Trieste Publishing has chosen to be part of the collection have been scanned to simulate the original. Our readers see the books the same way that their first readers did decades or a hundred or more years ago. Books from that period are often spoiled by imperfections that did not exist in the original. Imperfections could be in the form of blurred text, photographs, or missing pages. It is highly unlikely that this would occur with one of our books. Our extensive quality control ensures that the readers of Trieste Publishing's books will be delighted with their purchase. Our staff has thoroughly reviewed every page of all the books in the collection, repairing, or if necessary, rejecting titles that are not of the highest quality. This process ensures that the reader of one of Trieste Publishing's titles receives a volume that faithfully reproduces the original, and to the maximum degree possible, gives them the experience of owning the original work.We pride ourselves on not only creating a pathway to an extensive reservoir of books of the finest quality, but also providing value to every one of our readers. Generally, Trieste books are purchased singly - on demand, however they may also be purchased in bulk. Readers interested in bulk purchases are invited to contact us directly to enquire about our tailored bulk rates.

Author: Georgie Boynton Child
Publisher: Forgotten Books
ISBN: 9781330279298
Category : House & Home
Languages : en
Pages : 278

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Excerpt from The Efficient Kitchen: Definite Directions for the Planning, Arranging and Equipping of the Modern Labor-Saving Kitchen a Practical Book for the Home-Maker Ten years ago my husband and I started home-making in a Western city. We had youth, ideals and a college education apiece; and while, like many other young people, we had no experience of married life, our early training as members of large families had given us a respect for practical work and a great love of home. After graduating from college I had kept house for two years for my father and mother, and for seven years had been business manager of a daily newspaper which my sister and I owned and ran. My husband was a technical chemist for a large Trust which had plants in different parts of the country. Our income at the time was scarcely $1,300. But with a generous trousseau to solve the problem of clothes, and wedding presents to make our little home artistic and attractive, we were able to live very comfortably during the first year on less than $1,000. We started our married life in one of the charming five-room cottages which have been so largely developed in Colorado and California, and which ease the physical burden of the care of the house in such a wonderful way. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Mary Fisher Knott
Publisher: John Wiley & Sons
ISBN: 0470890088
Category : Architecture
Languages : en
Pages : 452

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The all-in-one reference to designing stunning and functional kitchens and baths Designing for today's kitchens and baths requires technical savvy, a keen eye for aesthetics, and perhaps most important of all, the ability to coordinate efforts across many disciplines. Kitchen and Bath Design simplifies these complex decision-making processes with a comprehensive strategy for achieving kitchen and bath designs that successfully integrate beauty and practicality—while meeting client expectations. Fundamental design basics are covered, along with a host of important issues that designers must consider when conceptualizing these specialized rooms, such as ergonomics, codes and safety requirements, proper lighting and ventilation, flooring, cabinetry, countertops, wall surfaces, and more. Some of the topics that appear in this book include: A detailed introduction to construction, plumbing, and electrical basics A systematic approach to incorporating "green," energy-conscious design An overview of crucial design elements, including pattern, texture, line, form or mass, color, space and light, and sound The latest building codes and manufacturers' guidelines Written by a leading expert in interior design, Kitchen and Bath Design uses three-dimensional drawings and corresponding photographs to deliver valuable information that is critical when it comes to planning, designing, specifying, estimating, building, pricing, or evaluating a kitchen or bathroom. Whether they're working on a new or existing space, professional designers can apply the lessons learned from this current andaccessible resource to masterfully take on all kitchen or bathroom projects—from the simplest to the most highly challenging.

Author: Cleo Anita Roberts
Publisher:
ISBN:
Category : Kitchens
Languages : en
Pages : 218

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Author: Margaret Johnson Florea
Publisher:
ISBN:
Category : Emergency mass feeding
Languages : en
Pages : 116

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Author: John R. Walker
Publisher: John Wiley & Sons
ISBN: 0470140593
Category : Business & Economics
Languages : en
Pages : 157

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Comprehensively covers opening and running a restaurant-revised and updated A successful restaurant is a dream business. It offers guests a fabulous experience, while the restaurateur gets an exciting workplace, creative license, and potentially nice profit margins. Of course, restaurant success does not arrive on a silver platter. It takes know-how, the right planning, and access to quality information. A one-stop guide to the business, The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. The book progresses logically, from choosing a good concept to finding a market, developing business and marketing plans, and securing financial backing. Topics covered include location selection, permits and legal issues, menu development, interior design, and employee hiring and training. Along the way, such all-important skills as turning first-time guests into regular patrons are also described. Special features of this Fifth Edition include: Increased focus on the independent restaurateur, with greater emphasis on restaurant business plans A new chapter on food production and sanitation Greater emphasis on restaurant business plans, including new exercises New Profiles, which describe a recently opened restaurant, begin Parts 1, 2, 3, and 4 New coverage of restaurant concepts and use of technology in restaurants Expanded sections on back-of-the-house and control contents; franchising; and leasing and insurance This field-proven guide gives students, chefs, and entrepreneurs all of the skills and information they need to master every challenge and succeed in this highly competitive and rewarding industry.