Articles liés à Laboratory Manual for Principles of General Chemis

Laboratory Manual for Principles of General Chemis - Couverture souple

Beran, Jo Allan

 
9780470129227: Laboratory Manual for Principles of General Chemis
Couverture souple
ISBN 10 : 0470129220 ISBN 13 : 9780470129227
Editeur : Wiley, 2007

Synopsis

This collection of challenging experiments will help get readers up to speed on laboratory techniques, safety and experimental procedures. Each experiment is presented with concise objectives, a comprehensive list of techniques, and detailed lab intros and step by step procedures. Beran also integrates numerous Dry Labs, experiments that do not involve chemicals but reinforce the reader's knowledge of general chemistry topics such as nomenclature, oxidation numbers, and atomic and molecular structure.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Quatrième de couverture

A Complete guide for the entire facility design process–revised and updated.

In today′s fast–moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Editing provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction–in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts–and–bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance.

This Third Edition features:

  • Expanded focus on the front of the house/dining room area
  • Updated and revised equipment chapter with new images of the latest equipment
  • New pedagogical features incorpo0rated throughout the text, including key terms, review questions, and questions for discussion
  • Additional blueprints highlighting design trends
  • Revised appendices that include Web references for additional information
  • Expanded and updated glossary

Design and Layout of Foodservice facilities, Third edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.

Présentation de l'éditeur

This collection of challenging experiments will help get readers up to speed on laboratory techniques, safety and experimental procedures. Each experiment is presented with concise objectives, a comprehensive list of techniques, and detailed lab intros and step–by–step procedures. Beran also integrates numerous Dry Labs, experiments that do not involve chemicals but reinforce the reader′s knowledge of general chemistry topics such as nomenclature, oxidation numbers, and atomic and molecular structure.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Wiley
Date d'édition
2007
Langue
anglais
ISBN 10 
0470129220
ISBN 13 
9780470129227
Reliure
Broché
Nombre de pages
466
Coordonnées du fabricant
non disponible
Personne responsable
non disponible