| 000 | 01173nam a2200313 4500 | ||
|---|---|---|---|
| 005 | 20170210193038.0 | ||
| 008 | 041013s2002 us eng | ||
| 020 |
_a0471592095 (alk.paper) _c2998 Bht. |
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| 040 | _aSPU | ||
| 049 | _bSPU-BK | ||
| 050 | 0 | 0 |
_aTX 911.3.M27 _bB57D 2002 |
| 100 | 1 |
_aBirchfield, John C. _988247 |
|
| 245 | 1 | 0 |
_aDesign and layout of foodservice facilities / _cJohn C. Birchfield, Raymond T. Sparrowe |
| 250 | _a2nd ed. | ||
| 260 |
_aHoboken, NJ. : _bJohn Wiley & Sons, _c2002 |
||
| 300 | _axvi, 320 p | ||
| 504 | _aIncludes bibliography and index | ||
| 505 | 0 | _aChapter 1 Preliminary planning | |
| 505 | 0 | _aChapter 2 Foodserice design | |
| 505 | 0 | _aThe principles of design | |
| 650 | 0 |
_aFOOD SERVICE MANAGEMENT _938030 |
|
| 650 | 0 |
_aFOOD SERVICE _xEQUIPMENT AND SUPPLIES _970983 |
|
| 650 | 0 |
_aRESTAURANTS _xDESIGN AND CONSTRUCTION _951442 |
|
| 700 | 1 | 0 |
_aSparrowe, Raymond T. _988248 |
| 910 |
_aอ. เตือนใจ _bพี.บี.ฟอร์บุ๊คส์ _c070904 |
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| 942 | _cGEN | ||
| 998 |
_aNiparat 0904 _bViparat 1004 |
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| 999 | _c74532 | ||