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Norfolk State University - FALL 2010 | ||
Section 01 | ||
 | Design and Layout of Foodservice Facilities (3rd Edition) by John C. Birchfield, John Birchfield Jr Hardcover, 368 Pages, Published 2007 ISBN-10: 0-471-69963-2 / 0471699632 ISBN-13: 978-0-471-69963-7 / 9780471699637 A complete guide for the entire facility design process?--revised and updated 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 pr | |