TY  - BOOK
AU  - Birchfield,John C.
AU  - Sparrowe,Raymond T.
TI  - Design and layout of foodservice facilities
SN  - 0471292095 (hbk.)
U1  - 647.95068 
PY  - 2003///
CY  - New York
PB  - John Wiley
KW  - Food service management
KW  - Food service
KW  - Equipment and supplies
KW  - Restaurants
KW  - Design and construction
N1  - 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
ER  -