Design and layout of foodservice facilities John C. Birchfield and Raymond T. Sparrowe
By: BIRCHFIELD,John C.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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INSTITUTE OF TOURISM LIBRARY
Welcome to Insitute of tourism library |
non fiction | 647.95 22 (Browse shelf) | Available | T000001194 |
Browsing INSTITUTE OF TOURISM LIBRARY Shelves , Shelving location: Library shelves , Collection code: non fiction Close shelf browser
647.95 22 Management of food and beverage operations | 647.95 22 Management of food and beverage operations | 647.950 22 Practical: | 647.95 22 Design and layout of foodservice facilities | 647.9506 The restaurant : | 647.9506 Principles of Food, Beverage and Labor Cost controls | 647.9506 Introduction to hospitality management / |
Includes Bibliography and Index
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