Appunti dalle lezioni di nozioni fondamentali di aerotecnica : anno accademico 1976-77 : Gruppo 3 : Aerotecnica applicata alle infrastrutture / Rodolfo Monti

• Record Nr.: UNINA990000077920403321
• Autore: Monti, Rodolfo <1931- >
• Pubbl/distr/stampa: <Napoli> : Scuola di specializzazione per le infrastrutture aeronautiche, <1977>
• Descrizione fisica: 90 p. : ill. ; 30 cm
• Disciplina: 629.13
• Locazione: FINBC
• Collocazione: 13 X 100
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Dispense didattiche della Scuola di specializzazione per le infrastrutture aeronautiche

Theological perspectives on accounting [[electronic resource] /] / guest editors, Ken McPhail, Tim Garringe and Rob Gray

• Record Nr.: UNINA9910450254703321
• Pubbl/distr/stampa: [Bradford, England], : Emerald Group Pub., 2004
• ISBN: 1-280-51489-2; 9786610514892; 1-84544-345-4
• Descrizione fisica: 1 online resource (186 p.)
• Collana: Accounting, auditing & accountability ; ; v. 17, no. 3, 2004
• Altri autori (Persone): McPhailKen; GarringeTim; GrayRob
• Disciplina: 658.4; 658.408
• Soggetti: Business ethics; Accounting; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliography.
• Nota di contenuto: CONTENTS; EDITORIAL ADVISORY BOARD; Abstracts and keywords; Dedication; Accounting and theology, an introduction; Accounting, love and justice; Accounting and accountability in the Iona Community; Accounting and liberation theology; God's fund managers; The Enlightenment and its discontents; Sacred vestiges in financial reporting
• Sommario/riassunto: This paper explores the issue of accounting and accountability in the spirituality and practices of an ecumenical Christian group - the Iona Community. Fundamental to the existence and operation of the Iona Community is their Rule, which requires all full-members to account to each other for their use of money and time. This paper explores the development of that Rule and how it is actualised. It examines the accounting practices of individuals in the Community and the distinction between individualising and socialising accountabilities. Findings reported challenge the assumption that accounti

Design and layout of foodservice facilities [[electronic resource] /] / John C. Birchfield

• Record Nr.: UNINA9910795976903321
• Autore: Birchfield John C
• Pubbl/distr/stampa: Hoboken, N.J., : J. Wiley, c2008
• ISBN: 9786611450632; 1-281-45063-4; 0-470-40373-X
• Edizione: [3rd ed., [rev. and updated].]
• Descrizione fisica: xv, 343 p. : ill
• Disciplina: 647.95068
• Soggetti: Food service management; Food service - Equipment and supplies; Restaurants - Design and construction
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di bibliografia: Includes bibliographical references (p. 331-334) and index.
• Nota di contenuto: Cover -- Title Page -- Dedication -- Contents -- Preface -- NEW TO THIS EDITION -- INSTRUCTOR'S MATERIALS -- Acknowledgments -- About the Author -- Chapter 1: Preliminary Planning -- THIS CHAPTER -- SCOPE OF A PROJECT -- CONCEPT DEVELOPMENT -- FIVE M's OF CONCEPT DEVELOPMENT -- FEASIBILITY -- SITE SELECTION AND PLANNING -- OBTAINING NECESSARY APPROVALS FROM AGENCIES -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 2: Foodservice Design -- THIS CHAPTER -- PROJECT TEAM -- DESIGN SEQUENCE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 3: Principles of Design -- THIS CHAPTER -- IMPACT OF DESIGN ON EFFICIENCY AND SAFETY -- BASIC DESIGN PRINCIPLES -- HUMAN ENGINEERING -- FOODSERVICE DESIGN AND TITLES II AND III OF THE AMERICANS WITH DISABILITIES ACT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 4: Space Analysis -- THIS CHAPTER -- CONDUCTING A SPACE ANALYSIS -- BACK DOCK/RECEIVING -- STORAGE -- OFFICE -- PREPARATION AREAS -- BAKERY -- EMPLOYEE LOCKER ROOM AND TOILET -- SERVICE AREAS -- DINING ROOMS -- BAR -- WAREWASHING -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION ; -- Chapter 5: Equipment Layout -- THIS CHAPTER -- EFFECTIVE LAYOUT -- PHYSICAL CHARACTERISTICS OF EQUIPMENT LAYOUT -- LAYOUT OF FUNCTIONAL AREAS -- FINAL (HOT-FOOD) PREPARATION -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 6: Foodservice Equipment, Part I -- THIS CHAPTER -- EQUIPMENT SELECTION -- FOODSERVICE EQUIPMENT STANDARDS AND SPECIFICATIONS -- EQUIPMENT CONSTRUCTION MATERIALS -- FOODSERVICE EQUIPMENT SPECIFICATIONS: AN OUTLINE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment -- THIS CHAPTER -- RECEIVING AND STORAGE EQUIPMENT -- PREPARATION EQUIPMENT -- PRODUCTION/COOKING -- BAKERY EQUIPMENT.; SERVICE AND CAFETERIA EQUIPMENT -- BEVERAGE EQUIPMENT -- WAREWASHING EQUIPMENT -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Chapter 8: Foodservice Facilities Engineering and Architecture -- THIS CHAPTER -- FOODSERVICE FACILITIES ENGINEERING -- FOODSERVICE FACILITIES ARCHITECTURE -- SUMMARY -- KEY TERMS -- QUESTIONS -- DISCUSSION QUESTION -- Appendix 1: List of Associations and Industry Links -- Appendix 2: Typical Foodservice Facility Designs -- Appendix 3: Common Foodservice Design Symbols -- PLUMBING -- PIPING -- ABBREVIATIONS -- ELECTRICAL SYMBOLS -- LIGHTING -- REFRIGERATION -- Appendix 4: Sample Documents -- Foodservice Equipment Glossary -- Bibliography -- INDEX.