| 000 | 00854nam a2200241 a 4500 | ||
|---|---|---|---|
| 999 |
_c4369 _d4369 |
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| 003 | KKBBM | ||
| 005 | 20230921111919.0 | ||
| 008 | 180507s2002 my a b 001 0 eng d | ||
| 020 | _a0471292095 (alk. paper) | ||
| 040 |
_aKKBBM _cKKBBM _beng |
||
| 082 | 0 | 0 |
_a647.95068 BIR _221 |
| 100 | 1 |
_aBirchfield, John C. _93184 |
|
| 245 | 1 | 0 |
_aDesign and layout of foodservice facilities / _cJohn C. Birchfield, Raymond T. Sparrowe. |
| 250 | _a2nd ed. | ||
| 260 |
_aNew York, NY : _bJohn Wiley & Sons, _cc2003. |
||
| 300 |
_axvi, 320 p. : _bill. ; _c29 cm. |
||
| 504 | _aIncludes bibliographical references (p. 305-312) and index. | ||
| 650 | 0 |
_aFood service management. _93030 |
|
| 650 | 0 |
_aFood service _xEquipment and supplies. _93094 |
|
| 650 | 0 |
_aRestaurants _xDesign and construction. _93039 |
|
| 700 | 1 |
_aSparrowe, Raymond T., _d1949- _93185 |
|
| 942 |
_2ddc _cBK |
||