Birchfield, John C. <br/><br/>
Design and layout of foodservice facilities  [[Book] /] 
John C. Birchfield. 
 - 3rd ed., [rev. and updated]. 
 - Hoboken, N.J. :  J. Wiley,  c2008. 
 - xv, 343 p. :  ill. ;  29 cm. 
<br/><br/>Includes bibliographical references (p. 331-334) and index. 
<br/><br/><label>ISBN: </label>0471699632 (Cloth : alk. paper) 9780471699637 (Cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Food service--Equipment and supplies.<br/>Restaurants--Design and construction.
<br/><br/><label>Dewey Class. No.: </label>647.95068 
<br/><br/><label>National Library of Medicine Call No.: </label> / B D