Design and layout of foodservices facilities

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Bibliographic Details
Main Author:	Birchfield, John C
Other Authors:	Sparrowe, Raymond T.
Format:	Unknown
Published:	New York John Wiley & Son 2003
Edition:	2nd ed
Subjects:	Food service > Equipment and supplies Restaurants > Design and construction Food service management
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


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020	#	#	\|a 0471292095
090	0	0	\|a TX911.3.M27 \|b B57 2003
100	1	#	\|a Birchfield, John C
245	1	1	\|a Design and layout of foodservices facilities \|c John C. Birchfield, Raymond T. Sparrowe
250	#	#	\|a 2nd ed
260	#	#	\|a New York \|b John Wiley & Son \|c 2003
300	#	#	\|a xvi, 320 p. \|b ill. \|c 28 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food service \|x Equipment and supplies
650	#	0	\|a Restaurants \|x Design and construction
650	#	0	\|a Food service management
700	1	#	\|a Sparrowe, Raymond T.
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=280167
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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