| 000 | 02012namuu2200337 a 4500 | |
| 001 | 000045274839 | |
| 005 | 20060627170839 | |
| 008 | 051104s2003 nyua b 001 0 eng | |
| 010 | ▼a 2002000628 | |
| 015 | ▼a GBA2-77672 | |
| 020 | ▼a 0471292095 (hardcover : alk. paper) | |
| 040 | ▼a DLC ▼c DLC ▼d UKM ▼d 211010 ▼d 211010 | |
| 042 | ▼a pcc | |
| 050 | 0 0 | ▼a TX911.3.M27 ▼b B57 2003 |
| 082 | 0 4 | ▼a 647.95/068 ▼2 22 |
| 090 | ▼a 647.95068 ▼b B617d2 | |
| 100 | 1 | ▼a Birchfield, John C. |
| 245 | 1 0 | ▼a Design and layout of foodservice facilities / ▼c John C. Birchfield, Raymond T. Sparrowe. |
| 250 | ▼a 2nd ed. | |
| 260 | ▼a New York, NY : ▼b John Wiley & Sons, ▼c c2003. | |
| 300 | ▼a xvi, 320 p. : ▼b ill. ; ▼c 29 cm. | |
| 504 | ▼a Includes bibliographical references (p. 305-312) and index. | |
| 505 | 0 | ▼a Preface -- Acknowledgments -- About the authors -- Chapter 1: Preliminary planning -- Chapter 2: Foodservice design -- Chapter 3: The principles of design -- Chapter 4: Space analysis -- Chapter 5: Equipment layout -- Chapter 6: Foodservice equipment, part I -- Chapter 7: Foodservice equipment, part II: manufactured equipment -- Chapter 8: Foodservice facilities engineering and architecture -- Appendix 1: Foodservice-related professional associations -- Appendix 2: Typical foodservice facility designs -- Appendix 3: Common foodservice facility design symbols -- Appendix 4: Sample documents -- Foodservice equipment glossary -- Bibliography -- Index. |
| 650 | 0 | ▼a Food service management. |
| 650 | 0 | ▼a Food service ▼x Equipment and supplies. |
| 650 | 0 | ▼a Restaurants ▼x Design and construction. |
| 700 | 1 | ▼a Sparrowe, Raymond T, ▼d 1949-. |
소장정보
| No. | 소장처 | 청구기호 | 등록번호 | 도서상태 | 반납예정일 | 예약 | 서비스 |
|---|---|---|---|---|---|---|---|
| No. 1 | 소장처 중앙도서관/교육보존B/보건 | 청구기호 647.95068 B617d2 | 등록번호 141047261 | 도서상태 대출가능 | 반납예정일 | 예약 | 서비스 |
