| 000 | 01713cam a2200433 a 4500 | ||
|---|---|---|---|
| 001 | 12645327 | ||
| 003 | OSt | ||
| 005 | 20260317084851.0 | ||
| 008 | 020115s2002 nyua b 001 0 eng | ||
| 010 | _a 2002000628 | ||
| 020 |
_a0471292095 _qalk. paper |
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| 020 |
_a9780471292098 _q(alk. paper) |
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| 020 | _a9780471292098 | ||
| 035 | _a12645327 | ||
| 040 |
_aDLC _cDLC _dDLC |
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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. | |
| 245 | 1 | 0 |
_aDesign and layout of foodservice facilities / _cJohn C. Birchfield, Raymond T. Sparrowe. |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York, NY : _bJohn Wiley & Sons, _cc2003. |
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| 300 |
_axvi, 320 p. : _bill. ; _c29 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references (p. 305-312) and index. | ||
| 650 | 0 | _aFood service management. | |
| 650 | 0 |
_aFood service _xEquipment and supplies. |
|
| 650 | 0 |
_aRestaurants _xDesign and construction. |
|
| 700 | 1 |
_aSparrowe, Raymond T., _d1949- |
|
| 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 |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2lcc _cBOOKS |
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| 999 |
_c2605 _d2605 |
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