Foodservice planning layout, design and equiptment

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Bibliographic Details
Main Author:	Almanza, Barbara A.
Other Authors:	Terrell, Margaret E., Kotschevar, Lendal Henry
Format:	Book
Published:	Upper Saddle River, New Jersey Prentice Hall 2000
Edition:	4th ed.
Subjects:	Food service management Food service > Equipment and supplies
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-200403
020	#	#	\|a 0130964468 (hbk.)
040	#	#	\|a ITMB
090	0	0	\|a TX911.3.M27 \|b A426 2000
100	1	#	\|a Almanza, Barbara A.
245	1	0	\|a Foodservice planning \|b layout, design and equiptment \|c Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell
250	#	#	\|a 4th ed.
260	#	#	\|a Upper Saddle River, New Jersey \|b Prentice Hall \|c 2000
300	#	#	\|a xii, 532, \|b ill. \|c 28 cm.
504	#	#	\|a Includes bibliographical references and index
526	8	#	\|a HTF723 \|b HS771 \|5 HS
526	#	#	\|a Foodservice Operations \|b Master of Nursing (Women's Health) \|5 Faculty of Health Science
650	#	0	\|a Food service management
650	#	0	\|a Food service \|x Equipment and supplies
700	1	#	\|a Terrell, Margaret E.
700	#	#	\|a Kotschevar, Lendal Henry
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=200403