Design and layout of foodservice facilities.
Material type:
TextPublication details: Hoboken, New Jersey : John Wiley & Sons, Inc., 2008.Edition: 3rd. edDescription: xv, 343 p. : illus. ; 28 cmISBN: - 9780471699637
- TX 911.3 M27 B57 2008
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TUP Manila Library | General Circulation Section-GF | TX 911.3 M27 B57 2008 (Browse shelf(Opens below)) | Available | P00029557 |
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| TX 911.3 M27 B35 2011 Hotel front office management / | TX 911.3 M27 B35 2011 Food and beverage cost control / | TX 911.3 M27 B36 2017 Banquet management / | TX 911.3 M27 B57 2008 Design and layout of foodservice facilities. | TX 911.3 M27 C365 2008 Leadership lessons from a chef : finding time to be great. | TX 911.3 M27 E56 2010 Hospitality strategic management : concepts and cases / | TX 911.3 M27 E56 2010 Hospitality strategic management : concepts and cases / |
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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