Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe
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TextPublication details: Hoboken, NJ. : John Wiley & Sons, 2002Edition: 2nd edDescription: xvi, 320 pISBN: - 0471592095 (alk.paper)
- TX 911.3.M27 B57D 2002
| 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 2002 (Browse shelf(Opens below)) | Available | F053714 |
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| TX 911.3.M27 A53H 2001 Hospitality today : an introduction / | 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 / |
Includes bibliography and index
Chapter 1 Preliminary planning
Chapter 2 Foodserice design
The principles of design
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