Birchfield, John C. <br/><br/>
Design and layout of food service facilities / 
John C. Birchfield, Raymond T. Sparrowe. 
 - 2nd ed. 
 - N. J. :  John Wiley & Sons,  c2003. 
 - xvi, 320p. : ill. ; 28 cm. 
<br/><br/> Glossary : p. 279 - 303. Bibliography : p. 305 - 312. Includes index. 
<br/><br/><label>ISBN: </label>0471292095 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.