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Design and layout of foodservice facilities 2nd ed

Design and layout of foodservice facilities 2nd ed

Material type
단행본
Personal Author
Birchfield, John C. Sparrowe, Raymond T, 1949-.
Title Statement
Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe.
판사항
2nd ed.
Publication, Distribution, etc
New York, NY :   John Wiley & Sons,   c2003.  
Physical Medium
xvi, 320 p. : ill. ; 29 cm.
ISBN
0471292095 (hardcover : alk. paper)
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references (p. 305-312) and index.
Subject Added Entry-Topical Term
Food service management. Food service -- Equipment and supplies. Restaurants -- Design and construction.
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-.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Education Reserves(Health Science)/ Call Number 647.95068 B617d2 Accession No. 141047261 Availability Available Due Date Make a Reservation Service B M

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