Design and layout of foodservice facilities / John C Birchfield [book]
Material type:
TextPublication details: Hoboken, N.J. : J. Wiley, 2008Edition: 3rd edDescription: xiii, 343 p. : ill. ; 29 cmISBN: - 9780471699637
- TX 911.3.M27 B57D 2008
| Item type | Current library | Collection | Shelving location | Call number | Status | Barcode | |
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General Book
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SPU Library, Bangkok (Main Campus) | General Books (ENGLISH) | Floor 4: General Shelves (ENGLISH): N, Q-T | TX 911.3.M27 B57D 2008 (Browse shelf(Opens below)) | Available | F066496 |
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| TX 911.3.M27 B37C 2001 The chef manager | TX 911.3.M27 B37H 2003 Hotel front office management / | TX 911.3.M27 B57D 2002 Design and layout of foodservice facilities / | TX 911.3.M27 B57D 2008 Design and layout of foodservice facilities / [book] | TX 911.3.M27 B72F 1998 Franchise organizations [book] | TX 911.3.M27 C43W 2005 The world of culinary supervision, training, and management / | TX 911.3.M27 C43W 2005 The world of culinary supervision, training, and management / |
Includes index
Preliminary planning
Foodservice design
Principles of design
Space analysis
Equipment lalyout
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