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Facility Design Project of the Month

Foodservice Equipment and Supplies magazine’s editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects.

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Casino Club at The Greenbrier in White Sulphur Springs, W. Va.

A fast-track design and installation process, complicated logistics and small footprints challenged the design team to work at top efficiency to produce the restaurants and lounges for this resort's new Casino Club.

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Facility Design Project of the Month-May 2011 Center for Community at the University of Colorado at Boulder

Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.

The Commisary at the University of Colorado at Boulder

The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.

The Bakery at the Center for Community at University of Colorado at Boulder

The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.

Center for Community at the University of Colorado at Boulder Sustainable Features

Compared to similarly sized buildings, the C4C will be 20 percent to 25 percent more energy and water efficient, according to Beckstrom. A large amount of recycled material was used in the construction of the building, including steel, fly-ash, plastic and glass. The building is on track to receive LEED gold certification at minimum.

Facility Design Project of the Month, Apr 2011-Kendall College, The Dining Room, Deli Kitchen and Dining/Banqueting Area at Kendall College in Chicago

A kitchen equipped with state-of-the-art equipment allows students to experience the joys of fine dining food preparation. This design project also includes a deli kitchen and dining/banqueting area.

Facility Design Project of the Month, March 2011, Café 5555 at Banner Thunderbird Medical Center in Glendale, Ariz.

This renovated foodservice operation uses a compact and efficient kitchen to support a room service program for patients and a college-campus-style marketplace.

Facility Design Project of the Month, Feb 2011, R2L in Philadelphia, PA

A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.

Facility Design Project of the Month, Jan 2011, Metropolitan State Hospital, Norwalk, Calif.

Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.

Facility Design Project of the Month, Dec 2010, Lorain County College The MarketPlace at Lorain County Community College Elyria, Ohio

A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.

Facility Design Project of the Month, Nov 2010, Cassis American Brasserie & Bakery, St. Petersburg, Fla.

Attention to detail at this brasserie and bakery are reflected in every facet of the design and build-out of the dining areas, kitchen and bakery — from the zinc-top bar to the hand-painted tiles and exhaust hoods with ultraviolet grease control.

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