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.

 

 

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.

 

 

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.

 

 

7.

Stevens, J. and Scriven, C. 2001. Manual of Equipment and Design for the Foodservice Industry. Texas: CHIPS Books.

Main Library

TX912 . S74 2000