Design and layout of foodservice facilities / John C. Birchfield.
Material type:
TextPublication details: Hoboken, NJ : John Wiley & Sons, 2008.Edition: 3rdDescription: xv, 343 p.: ill; 29 cmContent type: - Text
- Unmediated
- Volume
- 978-0-471-69963-7
- 647.95068 B53d c2008
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
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FEU - Cavite Higher Education HED Library | 647.95068 B53d c2008 (Browse shelf(Opens below)) | Available | HED4462 |
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| 647.95023 T67 c2010 Welcome to culinary school: a culinary student survival guide / | 647.95023 T67 c2010 Welcome to culinary school: a culinary student survival guide / | 647.95068 An24h Human resource management : a textbook for the hospitality industry / | 647.95068 B53d c2008 Design and layout of foodservice facilities / | 647.95068 D63p Principles of food, beverage, and labor cost controls / | 647.95068 D63p Principles of food and, beverage, and labor cost controls / | 647.95068 D63p Principles of food and, beverage, and labor cost controls / |
Includes bibliographic references and index
English
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