schmidt shelly (19 risultati)

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: As New. Condizione sovraccoperta: As New. 1st. Dust jacket in clear protector. A survey of collecting considerations covering Estate Jewelry, Linens and Textiles, Ceramics, Silver, Crystal, Furniture, Fine Art, and Novelties. Also includes some of the most requested recipes from the Sweetheart Café. Profusely illustrated in color. 96pp 1.48lb 8.8x11.4x0.4in.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Photography By Shelly Marshall Schmidt. (illustratore). Stated First Edition. Chestnut brown-boards hardback with a dust jacket now protected in a new archival-quality, removable Mylar plastic cover. This copy has a "read-only-once" look & feel with no creases to the boards' corners. Photos. Stored in sealed plastic protection and mailed (bubble-wrapped) in a sturdy Jiffy Rigi Bag envelope. We ship daily from Roswell, Ga. Serving satisfied customers since 1999. 358-stated pages.

Condizione: New.

Condizione: Good. Used Item. Does not include New Access Codes , Cd's or one time use items that come when New. This item is Used.

Taschenbuch. Condizione: Neu. Neuware -With a significant amount of interest in sustainability and green design in the commercial industry, this thesis examined the effects of the implementation of LEED certification specifically within the built environment of restaurants. Being one of the largest energy consumers and waste producers in the commercial retail industry, restaurant stakeholders have a social responsibility to safeguard the environment from such detriments imposed upon by the daily operations of their business. Yet, few owners have chosen to implement green practices or sustainable features into the design of their restaurant. This study uncovered the reality of restaurant's energy consumption and waste creation by comparing LEED certified restaurants to non-LEED certified restaurants and identified the benefits of implementing LEED certification into restaurant design.Books on Demand GmbH, Überseering 33, 22297 Hamburg 96 pp. Englisch.

Taschenbuch. Condizione: Neu. Greening Restaurant Design | A Study of the Implementation of LEED Certification in Restaurant Design | Shelly Schmidt | Taschenbuch | 96 S. | Englisch | 2015 | LAP LAMBERT Academic Publishing | EAN 9783659801570 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1300grams, ISBN:9780813824086.

Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1250grams, ISBN:9780813824086.

Condizione: fair. Livre en anglais. Déchirure en quatrième de couverture sur trois cm. Contenu en bon état. vendeur professionnel; envoi soigne dans les 24/48h.

Hardcover. Condizione: new. Hardcover. This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the books international team of contributors break down the essential principles of water activity and waterfood interactions, delineating waters crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condizione: New.

Hardcover. Condizione: new. Hardcover. This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the books international team of contributors break down the essential principles of water activity and waterfood interactions, delineating waters crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Condizione: New. 2020. 2nd Edition. hardcover. . . . . .

Condizione: New. 2020. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condizione: new. Hardcover. This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the books international team of contributors break down the essential principles of water activity and waterfood interactions, delineating waters crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -With a significant amount of interest in sustainability and green design in the commercial industry, this thesis examined the effects of the implementation of LEED certification specifically within the built environment of restaurants. Being one of the largest energy consumers and waste producers in the commercial retail industry, restaurant stakeholders have a social responsibility to safeguard the environment from such detriments imposed upon by the daily operations of their business. Yet, few owners have chosen to implement green practices or sustainable features into the design of their restaurant. This study uncovered the reality of restaurant's energy consumption and waste creation by comparing LEED certified restaurants to non-LEED certified restaurants and identified the benefits of implementing LEED certification into restaurant design. 96 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - With a significant amount of interest in sustainability and green design in the commercial industry, this thesis examined the effects of the implementation of LEED certification specifically within the built environment of restaurants. Being one of the largest energy consumers and waste producers in the commercial retail industry, restaurant stakeholders have a social responsibility to safeguard the environment from such detriments imposed upon by the daily operations of their business. Yet, few owners have chosen to implement green practices or sustainable features into the design of their restaurant. This study uncovered the reality of restaurant's energy consumption and waste creation by comparing LEED certified restaurants to non-LEED certified restaurants and identified the benefits of implementing LEED certification into restaurant design.