Birchfield, John C. <br/><br/>
Design and layout of foodservice facilities / John CBirchfield, Raymond TSparrowe- 2nd ed 

 - New York, NY : John Wiley & Sons, c2003. 
 - xvi, 320 p: ill; 29 cm. 
<br/><br/><label>ISBN: </label>0471292095 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management  Food service--Equipment and supplies  Restaurants--Design and construction
<br/><br/><label>Dewey Class. No.: </label>647.95068 BIR