Design and layout of foodservice facilities / John C. Birchfield.
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| Year of Publication: | 2008 |
| Edition: | 3rd ed., [rev. and updated]. |
| Language: | English |
| Online Access: | |
| Physical Description: | xv, 343 p. :; ill. |
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| 001 | 5007103322 | ||
| 003 | MiAaPQ | ||
| 005 | 20200520144314.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 070517s2008 njua ob 001 0 eng | ||
| 020 | |z 0471699632 (Cloth : alk. paper) | ||
| 020 | |z 9780471699637 (Cloth : alk. paper) | ||
| 035 | |a (MiAaPQ)5007103322 | ||
| 035 | |a (Au-PeEL)EBL7103322 | ||
| 035 | |a (OCoLC)1347026295 | ||
| 040 | |a MiAaPQ |b eng |e rda |e pn |c MiAaPQ |d MiAaPQ | ||
| 050 | 4 | |a TX911.3.M27 |b B57 2008 | |
| 082 | 0 | |a 647.95068 |2 22 | |
| 100 | 1 | |a Birchfield, John C. | |
| 245 | 1 | 0 | |a Design and layout of foodservice facilities |h [electronic resource] / |c John C. Birchfield. |
| 250 | |a 3rd ed., [rev. and updated]. | ||
| 260 | |a Hoboken, N.J. : |b J. Wiley, |c c2008. | ||
| 300 | |a xv, 343 p. : |b ill. | ||
| 504 | |a Includes bibliographical references (p. 331-334) and index. | ||
| 590 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Food service management. | |
| 650 | 0 | |a Food service |x Equipment and supplies. | |
| 650 | 0 | |a Restaurants |x Design and construction. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 797 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=7103322 |z Click to View |