Birchfield, John C. <br/><br/>
Design and layout of foodservice facilities / 
John C. Birchfield, Raymond T. Sparrowe 
 - 2nd ed. 
 - New York :  John Wiley,  c2003. 
 - xvi, 320 p. :  ill. ;  29 cm. 
<br/><br/>1. Preliminary Planning.- 2. Foodservice Design.- 3. The Principles of Design.-  4. Space Analysis.-  5. Equipment Layout.- 6. Foodservice Equipment Part I.- 7. Foodservice Equipment Part II: Manufactured Equipment.- 8. Foodservice Facilities Engineering and Architecture.- Appendix 1. : Food service-related professional associations.- Appendix 2. Typical foodservice facility designs Appendix 3. Common foodservice facility symbols.- Index. 
<br/><br/><label>ISBN: </label>0471292095 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.
<br/><br/><label>Dewey Class. No.: </label>647.95068  / BIR