Birchfield, John C. <br/><br/>
Design and layout of foodservice facilities / 
John C. Birchfield, Raymond T. Sparrowe. 
 - 2nd ed. 
 - New York, NY :  John Wiley & Sons,  c2003. 
 - xvi, 320 p. :  ill. ;  29 cm. 
<br/><br/>Includes bibliographical references (p. 305-312) and index. 
<br/><br/><label>ISBN: </label>0471292095 (alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.
<br/><br/><label>Dewey Class. No.: </label>647.95068 BIR