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Ace the Major HVAC Licensing Exams!

Featuring more than 800 practice questions and answers, HVAC Licensing Study Guide, Second Edition provides everything you need to prepare for and pass the major HVAC licensing exams on the first try. This practical, up-to-date resource is filled with essential calculations, troubleshooting tips for the job site, hundreds of detailed illustrations, and information on current codes and standards. Thoroughly revised to cover the latest equipment and techniques, this career-building guide helps you:

• Master the material most likely to appear on the ARI, NATE, ICE, RSES, and HVAC licensing exams
• Improve your test-taking ability with 800+ true-false and multiple-choice questions and answers
• Learn about the latest refrigerant usage and regulations
• Keep up with the most recent codes and standards
• Acquire the confidence, skills, and knowledge needed to pass your exam

Covers key HVAC topics, including:

• Heat sources
• Heating systems
• Boilers, burners, and burner systems
• Piping systems
• Ductwork sizing
• Refrigerants
• Cooling and distribution systems
• Refrigeration equipment and processes
• Filters and air flow
• Maintenance, servicing, and safety
• Humidification, dehumidification, and psychrometrics
• EPA-refrigerant reclaimers
• Heating circuits
• Safety on the job
• Trade associations and codes

An Updated Guide to Establishing Cutting-Edge Operations and Maintenance Procedures for Today's Complex Facilities

An essential on-the-job resource, Facility Manager's Maintenance Handbook presents step-by-step coverage of the planning, design, and execution of operations and maintenance procedures for structures, equipment, and systems in any type of facility. This career-building reference provides the tools needed to streamline facility management processes…reduce operational costs…and ensure the effective utilization, maintenance, repair, and renovation of existing physical assets.

Now with 40% new information, this Second Edition includes brand-new chapters on emergency response procedures…maintenance operations benchmarking…capital and operational budgets management…boiler and steam plant operations... and other vital topics. The only book of its kind to cover both operations and maintenance, the updated Facility Manager's Maintenance Handbook features:

• Updated information on mechanical equipment and systems maintenance
• The latest fire protection procedures
• A comprehensive account of building codes
• Guidance on hazardous materials handling
• Excellent preparation for the IFMA Certified Facility Manager (CFM) qualification

Inside This State-of-the-Art Facility Management Resource

There’s nothing that matches the satisfaction of having just the right tool or equipment to perform a task – and brewing tools are no exception, especially when you’ve created or adapted them yourself.  Brew Ware is your complete guide to choosing or making the right equipment for your homebrewing endeavors.  If you are thinking about brewing or increasing your brewing capacity, this book is the first piece of equipment you will need.

From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed foodservice facility blends many different elements into a functional and pleasing whole. Decision-makers who understand these different elements and how they work together will reap the plentiful rewards that come from good design choices in a restaurant or foodservice endeavor.

Design and Equipment for Restaurants and Foodservice, Third Edition takes a comprehensive approach to planning and developing a restaurant or foodservice space. This "go-to guide"encompasses everything from creating a restaurant concept to maintaining a commercial-grade oven, and is unique in its attention to both the front and back of the house.

Revised and updated with the latest foodservice industry trends, this new Third Edition features:

• New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, and LEED "green building" principles
• New information on technology use in foodservice
• Coverage of design in the context of industry trends including mobile foodservice, multichain operators, branding concepts, design for smaller spaces, and integrating cook-chill methods for quality control
• Recent developments in equipment technology and equipment purchasing, financing, leasing, and insuring
• The latest updates on topics including sanitation practices, healthier cooking oils, and regulations such as the Americans with Disabilities Act