The Whitestone Facility Maintenance and Repair Cost Reference 2012-2013 PDF Download

Author: Peter Lufkin
Publisher:
ISBN: 9780984064267
Category :
Languages : en
Pages :

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Author: Peter Lufkin
Publisher:
ISBN: 9780984064298
Category :
Languages : en
Pages :

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Author: Mokhtar Awang
Publisher: Springer Nature
ISBN: 9811511934
Category : Technology & Engineering
Languages : en
Pages : 219

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Book Description
This book presents selected articles from the 3rd International Conference on Architecture and Civil Engineering 2019, held in Kuala Lumpur, Malaysia. Written by leading researchers and industry professionals, the papers highlight recent advances and addresses current issues in the fields of civil engineering and architecture.

Author: Peter Lufkin
Publisher:
ISBN: 9780989774321
Category :
Languages : en
Pages :

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Author: João M.P.Q. Delgado
Publisher: Springer
ISBN: 9811006512
Category : Technology & Engineering
Languages : en
Pages : 229

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This book presents a collection of recent research works that highlight best practice solutions, case studies and practical advice on the implementation of sustainable construction techniques. It includes a set of new developments in the field of building performance simulation, building sustainability assessment, sustainable management, asset and maintenance management and service-life prediction. Accordingly, the book will appeal to a broad readership of professionals, scientists, students, practitioners, lecturers and other interested parties.

Author: Ricondo & Associates
Publisher: Transportation Research Board
ISBN: 0309258197
Category : Transportation
Languages : en
Pages : 151

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At head of title: Airport Cooperative Research Program.

Author:
Publisher:
ISBN:
Category : College facilities
Languages : en
Pages : 442

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Author: Rosalie Ruegg
Publisher: Springer Science & Business Media
ISBN: 1475746881
Category : Technology & Engineering
Languages : en
Pages : 492

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Book Description
We no longer build buildings like we used to nor do we pay for them in the same way. Buildings today are no longer only shelter but are also life support systems, communication terminals, data manufacturing centers, and much more. Buildings are incredibly expensive tools that must be constantly adjusted to function efficiently. The economics of building has become as complex as its design. When buildings were shelter they lasted longer than their builders. The av erage gothic master mason lived 35 or 40 years. Cathedrals took 3 or 4 hundred years to build. Cost estimates were verified by great great grandchildren of the original designer. Today, creative economics has become as important as creative design and creative building. The dient brings builder, contractor, architect, and facilities manager to account in their life time. The cost of building can therefore no longer be left to chance or act of god. Solutions are no longer as ingeniously simple as those proposed by a Flor entine builder early in the 15th century. He proposed to center the dome of S. Maria deI Fiore on a great mound of earth mixed with pennies. When the job was done street urchins would carry away the dirt in their search for the pennies. This was a serious suggestion offered by an early construction manager before Brunelleschi solved the problem more sensibly.

Author: New York (N.Y.)
Publisher:
ISBN:
Category : New York (N.Y
Languages : en
Pages : 1930

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Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406

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Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.