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Foodservice planning : layout, design, and equipment / Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell.
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TextPublication details: Upper Saddle River, N.J. : Prentice Hall, c2000.Edition: 4th edDescription: xii, 532 p. : ill. ; 29 cmISBN: - 0130964468
- 647.95068 ALM 21
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 647.95068 ALM (Browse shelf(Opens below)) | Available | 02006 | |
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 647.95068 ALM (Browse shelf(Opens below)) | Available | 02007 | |
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 647.95068 ALM (Browse shelf(Opens below)) | Available | 02008 |
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| 647.95023 GEL A survival guide for restaurant professionals / | 647.95023 RAY Exploring professional cooking / | 647.9502373 DOR Becoming chef : with recipes and reflections from America's leading chefs/ | 647.95068 ALM Foodservice planning : layout, design, and equipment / | 647.95068 ALM Foodservice planning : layout, design, and equipment / | 647.95068 ALM Foodservice planning : layout, design, and equipment / | 647.95068 BAR Successful restaurant design / |
Prev. eds. by Lendal H. Kotschevar.
Includes bibliographical references (p. 516-519).
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