Katsigris, Costas. <br/><br/>
Design and equipment for restaurants and foodservice :  a management view / 
Costas Katsigris, Chris Thomas. 
 - New York :  Wiley,  c1999. 
 - xviii, 510 pages:  illustrations;  28 cm. 
<br/><br/> Includes index. 
<br/><br/><label>ISBN: </label>0471090689 (cloth : alk. paper)  RM232.56 
<br/><br/><label>LCCN: </label>98044880  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.
<br/><br/><label>Index Terms--Curriculum Objective: </label>--SOP
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / K395 1999 
<br/><br/><label>Dewey Class. No.: </label>647.95/068/2