Design and layout of foodservice facilities

Design and layout of foodservice facilities

Show other versions (3)

Saved in:

Bibliographic Details
Main Author:	Birchfield, John C.
Format:	Book
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.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Design and layout of foodservices facilities
by: Birchfield, John C
Published: (2003)

Design and Layout of Foodservice Facilities
by: Birchfield, John C., et al.
Published: (2003)

Design and layout of foodservice facilities
by: Birchfield, John C
Published: (1988)

Design and layout of foodservice facilities
by: Birchfield, John C
Published: (1988)

Design and layout of foodservice facilities student workbook
Published: (1996)

Design and equipment for restaurants and foodservice a management view
by: Katsigris, Costas
Published: (1999)

Design and equipment for restaurants and foodservice a management view
by: Katsigris, Costas
Published: (2009)

Design and Equipment for Restaurants and Foodservice A Management View
by: Thomas, Chris, et al.
Published: (2014)

Design and equipment for restaurants and foodservice a management view
by: Katsigris, Costas
Published: (2005)

Foodservice planning layout, design and equiptment
by: Almanza, Barbara A.
Published: (2000)

Foodservice planning layout and equipment
by: Kotschevar, Lendal Henry 1908-
Published: (1977)

FOODSERVICE FACILITIES PLANNING
by: Kazarian, Edward A.
Published: (1989)

Foodservice facilities planning
by: Kazarian, Edward A
Published: (1989)

Foodservice facilities planning
by: Kazarian, Edward A
Published: (1989)

Foodservice facilities planning
by: Kazarian, Edward A
Published: (1983)

Foodservice operations manual a guide for hotels, restaurants, and institutions
by: Birchfield, John C
Published: (1979)

Winning foodservice ideas the best of restaurants & institutions : R&I's keys to success with the menu, the staff, the customer, and the kitchen
Published: (1994)

Foodservice and restaurant marketing
by: Reid, Robert D
Published: (1983)

Journal of foodservice business research
Published: (2002)

INTRODUCTION TO PROFESSIONAL FOODSERVICES
by: Rande, Wallace L.
Published: (1996)

The Anatomy of foodservice design 1
Published: (1975)

Introduction to foodservice
by: Payne-Palacio, June
Published: (2005)

Introduction to foodservice
by: Payne-Palacio, June
Published: (2009)

Noncommercial foodservice an administrator's handbook
by: Cornyn, John 1945-
Published: (1995)

Forecasting in foodservice
by: Messersmith, Ann M
Published: (1992)

A survival guide for restaurant professionals
by: Gelb, Alan
Published: (2005)

A modern guide to foodservice equipment
by: Avery, Arthur C
Published: (1985)

A modern guide to foodservice equipment
by: Avery, Arthur C
Published: (1985)

Foodservice organizations a managerial and systems approach
by: Spears, Marian C.
Published: (2004)

Foodservice organizations a managerial and systems approach
by: Spears, Marian C.
Published: (1995)

Foodservice organizations a managerial and systems approach
by: Spears, Marian C
Published: (1991)

Foodservice Organizations A Managerial and Systems Approach
by: Spear, Marian C., et al.
Published: (2007)

Foodservice management principles and practices
by: Payne-Palacio, June
Published: (2012)

Foodservice Organizations A MANAGERIAL AND SYSTEMS APPROACH
by: Gregoire, Mary B.
Published: (2017)

Management of foodservice operations
Published: (1994)

Foodservice systems management
by: Minor, Lewis J
Published: (1984)

Recreational foodservice management
by: Warner, Mickey
Published: (1989)

FOODSERVICE MANAGEMENT FUNDAMENTALS
by: Reynolds, Dennis E., et al.
Published: (2013)

Controlling Foodservice Costs Competency Guide
Published: (2007)

Foodservice organizations a managerial and systems approach
by: Gregoire, Mary B.
Published: (2010)