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130909s2008 nju eng |
| 020 |
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|a 0471699632 (hardback : alk. paper)
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| 020 |
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|a 9780471699637 (hardback : alk. paper)
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| 050 |
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|a TX911.3.M27
|b B57 2008
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| 090 |
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|a TX911.3.M27
|b B57 2008
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| 100 |
1 |
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|a Birchfield, John C. ,
|e author
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| 245 |
1 |
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|a Design and layout of foodservice facilities
|c John C. Birchfield
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| 250 |
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|a 3rd ed., [rev. and updated]
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| 260 |
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|a Hoboken, New Jersey :
|b John Wiley & Sons ,
|c c2008
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| 300 |
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|a xv, 343 p. :
|b ill. ;
|c 29 cm.
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| 504 |
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|a Includes bibliographical references (p. 331-334) and index
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| 505 |
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|a 1. Preliminary planning -- 2. Foodservice design -- 3. Principles of design -- 4. Space analysis -- 5. Equipment layout -- 6. Foodservice equipment, part I -- 7. Foodservice equipment, part II: manufactured equipment -- 8. Foodservice facilities engineering and architecture
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| 650 |
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|a Food service management
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| 650 |
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|a Food service
|x Equipment and supplies
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| 650 |
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|a Restaurants
|x Design and construction
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| 999 |
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|a 1000160256
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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