Birchfield, John C. <br/><br/>
Design and layout of foodservice facilities / 
John C. Birchfield 
 - Third edition 
 - New Jersey :  J. Wiley & Sons,  c2008 
 - xv, 343 pages :  illustrations ;  28 cm. 
<br/><br/>Includes index. 
<br/><br/>Chapter 1: Preliminary Planning -- Chapter 2: Foodservice Design -- Chapter 3: Principles of Design -- Chapter 4: Space Analysis -- Chapter 5: Equipment Layout -- Chapter 6: Foodservice Equipment, Part 1 -- Chapter 7: Foodservice Equipment, Part II: Manufactured Equipment -- Chapter 8: Foodservice Facilities Engineering and Architecture 
<br/><br/><label>ISBN: </label>9780471699637 
<br/><br/><label>Subjects--Topical Terms: </label><br/>FOOD SERVICE MANAGEMENT
<br/><br/><label>LC Class. No.: </label>TX 911.3.M27 .B57 2008