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001413846 020__ $$z0471699632 (Cloth : alk. paper)
001413846 020__ $$z9780471699637 (Cloth : alk. paper)
001413846 035__ $$a(MiAaPQ)EBC7103322
001413846 035__ $$a(Au-PeEL)EBL7103322
001413846 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
001413846 050_4 $$aTX911.3.M27$$bB57 2008
001413846 0820_ $$a647.95068$$222
001413846 1001_ $$aBirchfield, John C.
001413846 24510 $$aDesign and layout of foodservice facilities /$$cJohn C. Birchfield.
001413846 250__ $$a3rd ed., [rev. and updated].
001413846 260__ $$aHoboken, N.J. :$$bJ. Wiley,$$cc2008.
001413846 300__ $$a1 online resource (xv, 343 pages ) :$$billustrations
001413846 336__ $$atext$$2rdacontent
001413846 337__ $$acomputer$$2rdamedia
001413846 338__ $$aonline resource$$2rdacarrier
001413846 504__ $$aIncludes bibliographical references (p. 331-334) and index.
001413846 506__ $$aAccess limited to authorized users.
001413846 650_0 $$aFood service management.
001413846 650_0 $$aFood service$$xEquipment and supplies.
001413846 650_0 $$aRestaurants$$xDesign and construction.
001413846 655_0 $$aElectronic books
001413846 852__ $$bebk
001413846 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=7103322$$zOnline Access
001413846 909CO $$ooai:library.usi.edu:1413846$$pGLOBAL_SET
001413846 980__ $$aBIB
001413846 980__ $$aEBOOK
001413846 982__ $$aEbook
001413846 983__ $$aOnline