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| 001 | 12645327 | ||
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| 005 | 20250716150810.0 | ||
| 008 | 020115t20022003nyua b 001 0 eng d | ||
| 010 | _a 2002000628 | ||
| 020 |
_a0471292095 _qhardback _cRM84.34 |
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| 020 |
_a9780471292098 _cRM _qpaperback/hardback |
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| 035 | _a12645327 | ||
| 040 |
_aDLC _cDLC _dKKKUA _beng _erda |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX911.3.M27 _bB57 2003 |
| 082 | 0 | 0 |
_a647.95/068 _221 |
| 100 | 1 |
_aBirchfield, John C., _eauthor. _95995 |
|
| 245 | 1 | 0 |
_aDesign and Layout of Foodservice Facilities / _cJohn C. Birchfield, Raymond T. Sparrowe. |
| 250 | _aSECOND EDITION | ||
| 264 |
_aNew York : _bJohn Wiley & Sons, _c2002 |
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| 264 | _c©2003 | ||
| 300 |
_axvi, 320 pages : _billustrations ; _c29 cm |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes bibliography: page 305-312 and index. | ||
| 650 | 0 | _aFood service management. | |
| 650 | 2 | 0 |
_aFood service _xEquipment and supplies. _96001 |
| 650 | 2 | 0 |
_aRestaurants _xDesign and construction. _96004 |
| 658 | _cSOP, SKU | ||
| 700 | 1 |
_aSparrowe, Raymond T., _d1949- _eauthor. _96271 |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley044/2002000628.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2002000628.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2002000628.html |
| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c8659 _d8659 |
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