000			01682cam a2200409 a 4500
001			14854508
003			OSt
005			20260317085344.0
008			070517s2008 njua b 001 0 eng
010			_a 2007021011
020			_a9780471699637 _qCloth : alk. paper
020			_a0471699632 _qCloth : alk. paper
035			_a14854508
035			_a(OCoLC)137325111
040			_aDLC _cDLC _dBAKER _dC#P _dYDXCP _dBWX _dDLC
050	0	0	_aTX911.3.M27 _bB57 2008
082	0	0	_a647.95068 _222
100	1		_aBirchfield, John C.
245	1	0	_aDesign and layout of foodservice facilities / _cJohn C. Birchfield.
250			_a3rd ed., [rev. and updated].
260			_aHoboken, N.J. : _bJ. Wiley, _cc2008.
300			_axv, 343 p. : _bill. ; _c29 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (p. 331-334) and index.
650		0	_aFood service management.
650		0	_aFood service _xEquipment and supplies.
650		0	_aRestaurants _xDesign and construction.
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/toc/ecip0719/2007021011.html
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0814/2007021011-b.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0814/2007021011-d.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBOOKS
999			_c2606 _d2606