Design and layout of foodservice facilities
By: John C. Birchfield, Raymond T. Sparrowe.
Contributors: Sparrowe, Raymond T., 1949-
Edition: 2nd ed.
Publisher: John Wiley & Sons
Published: 2002
Place of publication: New York, NY
Language: eng
Number of pages: 320
Subjects: Food service management.; Food service -- Equipment and supplies.; Restaurants -- Design and construction.
Notes: Includes bibliographical references (p. 305-312) and index.