Articles liés à Laboratory Manual for Principles of General Chemis
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.
- ÉditeurWiley
- Date d'édition2007
- ISBN 10 0470129220
- ISBN 13 9780470129227
- ReliureBroché
- Langueanglais
- Nombre de pages466
- Coordonnées du fabricantnon disponible
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Principles of General Chemistry
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Wiley & Sons, Incorporated, John, 2007
ISBN 10 : 0470129220
ISBN 13 : 9780470129227
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Laboratory Manual for Principles of General Chemistry
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John Wiley & Sons, 2007
ISBN 10 : 0470129220
ISBN 13 : 9780470129227
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Laboratory Manual for Principles of General Chemistry
Edité par
John Wiley & Sons, 2007
ISBN 10 : 0470129220
ISBN 13 : 9780470129227
Ancien ou d'occasion
Paperback
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Paperback. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.9. N° de réf. du vendeur G0470129220I5N00
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Laboratory Manual for Principles of General Chemistry
Edité par
John Wiley & Sons, 2007
ISBN 10 : 0470129220
ISBN 13 : 9780470129227
Ancien ou d'occasion
Paperback
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Paperback. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.9. N° de réf. du vendeur G0470129220I5N00
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Laboratory Manual for Principl
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ISBN 13 : 9780470129227
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Laboratory Manual for Principles of General Chemistry
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