| 000 | 00991nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520100651.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9812532935 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.M27 .B57 2009 | ||
| 100 |
_aBirchfield, John C. _eauthor |
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| 245 | 0 |
_aDesign and layout of foodservice facilities / _cJohn C. Birchfield |
|
| 250 | _aThird Edition | ||
| 260 |
_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2009 |
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| 300 |
_axv, 343 pages : _billustrations ; _c27 cm. |
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| 365 | _bPHP728 | ||
| 504 | _aIncludes index. | ||
| 505 | _aChapter 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 | ||
| 650 | _aFOOD SERVICE MANAGEMENT | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c10882 _d10882 |
||