Air Conditioning Systems
Air Conditioning Systems

Author: Joseph Moravek

Publisher: Pearson

Published: 2001

Total Pages: 0

ISBN-13: 9780135179215

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Based on the Air Conditioning Institute Curriculum Guide, this book provides practical information to supplement and advance skills of the entry-level technician. It focuses on air conditioning systems and the components that make up these systems, while emphasizing information that will be useful to the service technician. The material presented here stresses the competency-based educational approach, preparing readers to exhibit learned skills in several different ways, and put information into practice so that it is useful and maintained. Chapter topics include extensive information on charging procedures; electrical and refrigerant-side troubleshooting; safety and the refrigeration cycle; preventive maintenance; and industry certification. A useful source of knowledge for entry-level technicians and experienced professionals in the air conditioning field.

Team Nutrition Presents a Guide for Purchasing Food Service Equipment
Team Nutrition Presents a Guide for Purchasing Food Service Equipment

Author:

Publisher:

Published: 1999

Total Pages: 330

ISBN-13:

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Discusses how to purchase conventional foodservice production equipment using a decision-making process and critical pathway approach. Each chapter covers a different phase of the process: industry trends, project planning, specification development, the bid process, the receiving process, alternate purchasing strategies, etc.

Food Service Equipment Guide for Child Care Institutions
Food Service Equipment Guide for Child Care Institutions

Author: United States. Food and Nutrition Service

Publisher:

Published: 1980

Total Pages: 32

ISBN-13:

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A guide designed to help child care institutions in the USDA's Child Care Food Program plan and equip food service facilities is presented. Described are: equipment needed to prepare meals for up to 100 children; the exact type, size, and number of items needed to prepare food; and other variables; to consider, such as the potential for future expansion (especially when choosing equipment). Equipment selection is on cost, durability, practicality, and compatibility. Equipment must meet all state and local health, fire, and safety codes.