Birchfield, John C., <br/><br/>
Design and Layout of Foodservice Facilities / 
John C. Birchfield, Raymond T. Sparrowe. 
 - SECOND EDITION 
 - xvi, 320 pages :  illustrations ;  29 cm  
<br/><br/>Includes bibliography: page 305-312 and index. 
<br/><br/><label>ISBN: </label>0471292095  RM84.34 9780471292098  RM 
<br/><br/><label>LCCN: </label>2002000628 
<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, SKU
<br/><br/><label>LC Class. No.: </label>TX911.3.M27  / B57 2003 
<br/><br/><label>Dewey Class. No.: </label>647.95/068