000			01394nam a2200361 a 4500
001			0000109373
005			20171002055735.0
006			m u
007			cr cn|||||||||
008			070517s2008 njua sb 001 0 eng
010			_z 2007021011
020			_z9780471699637 (Cloth : alk. paper)
020			_z0471699632 (Cloth : alk. paper)
035			_a(CaPaEBR)ebr10296618
035			_a(OCoLC)647764534
040			_aCaPaEBR _cCaPaEBR
050	1	4	_aTX911.3.M27 _bB57 2008eb
082	0	4	_a647.95068 _222
100	1		_aBirchfield, John C.
245	1	0	_aDesign and layout of foodservice facilities _h[electronic resource] / _cJohn C. Birchfield.
250			_a3rd ed., [rev. and updated].
260			_aHoboken, N.J. : _bJ. Wiley, _cc2008.
300			_axv, 343 p. : _bill.
504			_aIncludes bibliographical references (p. 331-334) and index.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aFood service management.
650		0	_aFood service _xEquipment and supplies.
650		0	_aRestaurants _xDesign and construction.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10296618 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c98523 _d98523