Design and layout of foodservice facilities

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Bibliographic Details
Main Author:	Birchfield, John C.
Format:	Unknown
Published:	Hoboken, NJ John Wiley & Sons 2008
Edition:	3rd ed., [rev. and updated]
Subjects:	Food service > Equipment and supplies Food service management > Design and construction Restaurants > Design and construction
Online Access:	Click Here to View Status and Holdings.
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020	#	#	\|a 9780471699637 (Cloth : alk. paper)
020	#	#	\|a 0471699632 (Cloth : alk. paper)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX911.3.M27 \|b B57 2008
100	1	#	\|a Birchfield, John C.
245	1	0	\|a Design and layout of foodservice facilities \|c John C. Birchfield
250	#	#	\|a 3rd ed., [rev. and updated]
260	#	#	\|a Hoboken, NJ \|b John Wiley & Sons \|c 2008
300	#	#	\|a xv, 343 pages \|b illustrations \|c 29 cm
504	#	#	\|a Includes bibliographical references (p. 331-334) and index
526	0	#	\|a HTF622 \|b HM220 \|5 HM
526	0	#	\|a Foodservice Facilities Design and Layout \|b Bachelor of Science (Hons.) Hotel Management \|5 Faculty Hotel And Tourism Management
650	#	0	\|a Food service \|x Equipment and supplies
650	#	0	\|a Food service management \|x Design and construction
650	#	0	\|a Restaurants \|x Design and construction
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=396340
964	#	#	\|c BOK \|d 01
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