Foodservice planning : layout, design, and equipment.
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TextPublication details: Upper Saddle River, N.J. : London : Prentice Hall ; Prentice-Hall International, c2000Edition: 4th edition. Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. TerrellDescription: xii, 532 p. : ill., map ; 29 cmISBN: 0130964468 :Subject(s): Food service management | Food service -- Equipment and suppliesDDC classification: 647.95068
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.95068 ALM (Browse shelf(Opens below)) | Available | 04884337 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.95068 ALM (Browse shelf(Opens below)) | Available | 04884345 |
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| 647.95 COU Food and beverage service / | 647.95 COU Food and beverage service / | 647.950151 JON Culinary calculations : simplified math for culinary professionals / | 647.95068 ALM Foodservice planning : layout, design, and equipment. | 647.95068 ALM Foodservice planning : layout, design, and equipment. | 647.95068 BIR Design and layout of foodservice facilities / | 647.95068 COU Food and beverage management : for the hospitality, tourism and event industries. |
Previous ed.: by Lendal H. Kotschevar and Margaret E. Terrell. - New York : Wiley, 1985.
Includes bibliographical references (p. 516-519) and index.
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