| 000 | 01631cam a2200397 i 4500 | ||
|---|---|---|---|
| 001 | 12645327 | ||
| 003 | OSt | ||
| 005 | 20241127155720.0 | ||
| 008 | 020115s2002 nyua b 001 0 eng | ||
| 020 |
_a0471292095 _cRM322.60 _qhardback |
||
| 020 | _a9780471292098 | ||
| 039 | 9 |
_c20241127155334.0 _h22 _iNUR SALIZAH NG ABDULLAH |
|
| 040 |
_aLOC _beng _cLOC _dPTSS _erda |
||
| 082 | 0 | 4 |
_a647.95068 _221 |
| 090 | 0 | 0 |
_a647.95068 _bBIR |
| 100 | 1 |
_aBirchfield, John C., _eauthor. _98808 |
|
| 245 | 1 | 0 |
_aDesign and layout of foodservice facilities / _cJohn C. Birchfield, Raymond T. Sparrowe. |
| 250 | _aSECOND EDITION | ||
| 264 | 1 |
_aNew York : _bJohn Wiley & Sons, _c2003 |
|
| 264 | 4 | _c©2003 | |
| 300 |
_axvi, 320 pages : _billustrations ; _c29 cm |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references (page 305-312) and index. | ||
| 650 | 1 | 0 | _aFood service management. |
| 650 | 2 | 0 |
_aFood service _xEquipment and supplies. _98676 |
| 650 | 2 | 0 |
_aRestaurants _xDesign and construction. _98679 |
| 700 | 1 |
_aSparrowe, Raymond T., _d1949- _eauthor. _98811 |
|
| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley044/2002000628.html |
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2002000628.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley021/2002000628.html |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c7590 _d7590 |
||