Design and layout of food service facilities John C. Birchfield.
Publisher: John Wiley & Sons, Inc. ; 2009Edition: Third EditionDescription: xv, 343 pagesISBN: 9-81253293-5Subject(s): Food service -- Equipment and suppliesDDC classification: 647.95068 B6179 2009| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
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Sibalom | Sibalom MCIR | Main-Circulation | 647.95068 B6179 2009 (Browse shelf) | Available | UAMAIN 30355 |
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| 647.95068 2014 Principles of food, beverace, and labor cost controls | 647.95068 B223 2017 The bar and beverage handbook. | 647.95068 B223 2017 The bar and beverage handbook. | 647.95068 B6179 2009 Design and layout of food service facilities | 647.95068 D29f 1998 Food and beverage management | 647.95068 D6852 2019 Food management in hotel travel and tourism | 647.95068 F6861 2016 Food and beverage management : for the hospitality, tourism and event industries |
600 Technology (App Sciences)
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