Design and layout of foodservice facilities.

By:

Birchfield, John C

Material type: Text

TextPublication details: Hoboken, New Jersey : John Wiley & Sons, Inc., 2008.Edition: 3rd. edDescription: xv, 343 p. : illus. ; 28 cmISBN:

9780471699637

Subject(s):

LOC classification:

TX 911.3 M27 B57 2008

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Holdings
Item type	Current library	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	General Circulation Section-GF	TX 911.3 M27 B57 2008 (Browse shelf(Opens below))	Available		P00029557

Includes appendices, sample documents, foodservice equipment glossary, bibliography and index.

Adult

Design and Layout of Foodservice Facilities is intended to be a resource for hospitality professionals involved in a design project, for college and university students preparing for careers in foodservice management, and for design professionals who wish to know more about the foodservice design process, beginning with market research and financial feasibility studies and including design principles, equipment selection, and engineering.

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