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Design and layout of food service facilities / John C. Birchfield.
Material type:
TextPublication details: New York : Van Nostrand Reinhold, c1988.Description: xiii, 250 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 0442210426
- TX911.3 M27B53 1988
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Ladislao N. Diwa Memorial Library Circulation Section | Non-fiction | TX911.3 M27B53 1988 (Browse shelf(Opens below)) | Available | 38873 | 00030132 | |||
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Ladislao N. Diwa Memorial Library Circulation Section | Non-fiction | TX911.3 M27B53 1988 (Browse shelf(Opens below)) | c2 | Available | 48080 | 00030133 |
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| TX911.3 D64 1997 Catering and food service management / | TX911.3 F75D64 1988 Front office operations / | TX911.3 M27B23 1996 Hotel front office management / | TX911.3 M27B53 1988 Design and layout of food service facilities / | TX911.3 M27B53 1988 Design and layout of food service facilities / | TX911.3 M27D63 1997 Dimensions of the hospitality industry : an introduction / | TX911.3 M27H32 2020 Hotel operations management / |
Glossary : p. 223 - 235. Includes bibliographical references and index.
Donated by Ohio State University 38873