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Design and Layout of Foodservice Facilities / John C. Birchfield, Raymond T. Sparrowe.
Material type:
TextNew York : John Wiley & Sons, 2002 ©2003Edition: SECOND EDITIONDescription: xvi, 320 pages : illustrations ; 29 cmContent type: - text
- unmediated
- volume
- 0471292095
- 9780471292098
- 647.95/068 21
- TX911.3.M27 B57 2003
| Item type | Current library | Collection | Call number | Vol info | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Books | PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf | Koleksi Am | TX911.3.M27 B57 2003 (Browse shelf(Opens below)) | SECOND EDITION | Available | 0000001764 |
Total holds: 0
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| TX911.3.M24 M55 2007 RESTAURANT MANAGEMENT : customers, operations, and employees / | TX911.3.M27 A332 2008 HOTEL ORGANIZATION MANAGEMENT / | TX911.3.M27 B35 2011 HOTEL FRONT OFFICE MANAGEMENT / | TX911.3.M27 B57 2003 Design and Layout of Foodservice Facilities / | TX911.3.M27 B57 2008 Design and Layout of Foodservice Facilities / | TX911.3.M27 F695 1992 FOOD AND BEVERAGE : Operations, Methods, and Cost Controls / | TX911.3.M27 G46 2006 Food & Beverage Service / |
Includes bibliography: page 305-312 and index.
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