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20171111234540.0 |
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070517s2008 njua sb 001 0 eng |
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|z 9780471699637 (Cloth : alk. paper)
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|a CaPaEBR
|z 0471699632 (Cloth : alk. paper)
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| 050 |
1 |
4 |
|a TX911.3.M27
|b B57 2008eb
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| 100 |
1 |
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|a Birchfield, John C.
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| 245 |
1 |
0 |
|a Design and layout of foodservice facilities
|c John C. Birchfield.
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| 250 |
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|a 3rd ed., [rev. and updated].
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| 260 |
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|a Hoboken, N.J. :
|b J. Wiley,
|c c2008.
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| 300 |
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|a xv, 343 p. :
|b ill.
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| 504 |
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|a Includes bibliographical references (p. 331-334) and index.
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| 650 |
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0 |
|a Food service management.
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| 650 |
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0 |
|a Food service
|x Equipment and supplies.
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| 650 |
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0 |
|a Restaurants
|x Design and construction.
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| 710 |
2 |
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|a ebrary, Inc.
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| 856 |
4 |
0 |
|u http://site.ebrary.com/lib/ucy/Doc?id=10296618
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| 952 |
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|a CY-NiOUC
|b 5a0458816c5ad14ac1ed16c1
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
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