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: 647.95068Item 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.