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01395nam a2200361 a 4500 |
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EBC7103322 |
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MiAaPQ |
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20200520144314.0 |
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m o d | |
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cr cnu|||||||| |
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070517s2008 njua ob 001 0 eng |
| 020 |
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|z 0471699632 (Cloth : alk. paper)
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|z 9780471699637 (Cloth : alk. paper)
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|a (MiAaPQ)EBC7103322
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|a (Au-PeEL)EBL7103322
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|a (OCoLC)1347026295
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|a MiAaPQ
|b eng
|e rda
|e pn
|c MiAaPQ
|d MiAaPQ
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4 |
|a TX911.3.M27
|b B57 2008
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| 082 |
0 |
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|a 647.95068
|2 22
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| 100 |
1 |
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|a Birchfield, John C.
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| 245 |
1 |
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|a Design and layout of foodservice facilities
|h [electronic resource] /
|c John C. Birchfield.
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| 250 |
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|a 3rd ed., [rev. and updated].
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| 260 |
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|a Hoboken, N.J. :
|b J. Wiley,
|c c2008.
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| 300 |
|
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|a xv, 343 p. :
|b ill.
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| 504 |
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|a Includes bibliographical references (p. 331-334) and index.
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| 590 |
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|a Electronic reproduction. Ann Arbor, MI : ProQuest, 2018. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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| 650 |
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|a Food service management.
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| 650 |
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0 |
|a Food service
|x Equipment and supplies.
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| 650 |
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0 |
|a Restaurants
|x Design and construction.
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| 655 |
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4 |
|a Electronic books.
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| 710 |
2 |
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|a ProQuest (Firm)
|
| 797 |
2 |
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|a ProQuest (Firm)
|
| 856 |
4 |
0 |
|u https://ebookcentral.proquest.com/lib/matrademy/detail.action?docID=7103322
|z Click to View
|
