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Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe.

By: Contributor(s): Material type: TextTextPublisher: New York : John Wiley & Sons, 2003Copyright date: ©2003Edition: SECOND EDITIONDescription: xvi, 320 pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471292095
  • 9780471292098
Subject(s): DDC classification:
  • 647.95068 21
Online resources:
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 647.95068 BIR (Browse shelf(Opens below)) Available 0000001865
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 647.95068 BIR (Browse shelf(Opens below)) Available 0000001866
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 24, Collection: Koleksi Pinjaman Terhad (Buku bertanda Merah) Close shelf browser (Hides shelf browser)
RED 647.95 LAB Applied math for food service / RED 647.95 RAN INTRODUCTION TO PROFESSIONAL FOODSERVICE / RED 647.95 RES Restaurant management / RED 647.95068 BIR Design and layout of foodservice facilities / RED 647.95068 EGE How to open and run a successful restaurant / RED 647.95068 FOO Food and beverage management / RED 647.95068 KAT The bar and beverage book /

Includes bibliographical references (page 305-312) and index.

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