| 000 | 00962nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520100549.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780471699637 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.M27 .B57 2008 | ||
| 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 : _bJ. Wiley & Sons, _cc2008 |
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| 300 |
_axv, 343 pages : _billustrations ; _c28 cm. |
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| 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 |
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| 999 |
_c8015 _d8015 |
||