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Design and Layout of Foodservice Facilities     This revised edition presents new material on current design techniques, requirements, and trends--including computer-aided design, retail merchandising, and the Americans with Disabilities Act.
* New planning and design case studies feature fine dining, country club, family-owned, quick service, and university foodservice facilities.
* The authors have academic and practical industry experience in foodservice facilities design.

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Design and Layout of Foodservice Facilities Design and Layout of Foodservice Facilities

by: John C. Birchfield , Raymond T. Sparrowe

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