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Design and layout of foodservice facilities / John C. Birchfield.

By: Birchfield, John C.
Publisher: Hoboken, NJ : John Wiley, c2008Edition: 3rd ed.Description: xv, 343 p. : ill., plans ; 29 cm.ISBN: 9780471699637 (hbk.).Subject(s): Food service management | Food service -- Equipment and suppliesDDC classification: 647.95068
Partial contents:
1. Preliminary planning - 2. Foodservice design - 3. Principles of design - 4. Space analysis - 5. Equipment layout - 6. Foodservice equipment, part 1 - 7. Foodservice equipment, part 2: manufactured equipment - 8. Foodservice facilities engineering and architecture - Bibliography - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 7

647.95068 BIR (Browse shelf) 1 Available SHTEx,70002,03,AD 5000035723
Main Collection Taylor's Library-TU
647.95068 BIR (Browse shelf) 1 Available SHTEx,70002,03,AD 1000810441

Includes bibliographical references (p. 331-334) and index.

1. Preliminary planning - 2. Foodservice design - 3. Principles of design - 4. Space analysis - 5. Equipment layout - 6. Foodservice equipment, part 1 - 7. Foodservice equipment, part 2: manufactured equipment - 8. Foodservice facilities engineering and architecture - Bibliography - Index.