by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
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3.2111
by
Kahrl, William L
Call Number
642.47 KAH
Publication Date
1976
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by
Reed, Lewis.
Call Number
647.950687 SPE
Publication Date
2004
Format:
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Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005781.html
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2.8868
by
Carroll, Charles M., 1964-
Call Number
647.95068 CAR
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip077/2006102170.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html
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by
McCool, Audrey Carol.
Call Number
647.95068 MCC
Publication Date
1995
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by
Stevens, James, 1932-
Call Number
641.57028 STE
Publication Date
1989
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by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
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Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
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by
Kinton, Ronald.
Call Number
647.95 KIN
Publication Date
1999
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by
Birchfield, John C.
Call Number
647.95068 BIR
Publication Date
2008
Summary
"In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.
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Table of contents only http://www.loc.gov/catdir/toc/ecip0719/2007021011.html
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by
Katsigris, Costas.
Call Number
647.940682 KAT
Publication Date
2006
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by
Birchfield, John C.
Call Number
647.95068 BIR
Publication Date
2003
Summary
"Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley021/2002000628.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html
Publisher description http://www.loc.gov/catdir/description/wiley036/2002000628.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002000628.html
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by
Katsigris, Costas.
Call Number
647.950682 KAT
Publication Date
1999
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