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Design and layout of foodservice facilities /

Birchfield, John C.

Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe. - 2nd ed. - New York, NY : John Wiley & Sons, c2003. - xvi, 320 p. : ill. ; 29 cm.

Includes bibliographical references (p. 305-312) and index.

ISBN: 0471292095 9780471292098 9780471292098

LCCN: 2002000628

Subjects--Topical Terms:
Food service management.
Food service--Equipment and supplies.
Restaurants--Design and construction.

LC Class. No.: TX911.3.M27 / B57 2003

Dewey Class. No.: 647.95/068

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