NF30303 ARRANGEMENT, DESIGN AND EQUIPMENT FOR FOOD SERVICE
No. |
Title |
Item Location |
Call Number |
1. |
John C. Birchfield, Raymond T. Sparrowe. 2002. Design and Layout of Foodservice Facilities, 2nd edition. USA: John Wiley & Sons. |
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2. | John C. Birchfield, Raymond T. Sparrowe. 2008. Design and Layout of Foodservice Facilities, 3rd edition. USA: John Wiley & Sons. | Main Library | TX911.3 . M27B57 2008 |
3. |
Lendal H. Kotschevar, Margaret E. Terrell. 2000. Foodservice Planning: Layout and Equipment, 4th edition. USA: Prentice Hall. |
Main Library |
TX911.3 . M27A426 2000 |
4. |
Costas Katsigris, Chris Thomas. , 2005. Design and Equipment for Restaurants and Foodservice: A Management View, 2nd edition.USA: Wiley. |
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5. | Costas Katsigris, Chris Thomas. , 2009. Design and Equipment for Restaurants and Foodservice: A Management View, 3rd edition.USA: Wiley. | Main Library | TX911.3 . M27K395 2009 |
6. |
Alamanza, B. Kotschevar, L. and Terrell, M. 2000. Foodservice Planning. Texas: CHIPS Books. |
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7. |
Main Library |
TX912 . S74 2000 |