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Foodservice planning : layout and equipment Lendal H. Kotschevar, Margaret E. Terrell.

By: Kotschevar, Lendal HContributor(s): Terrell, Margaret E [author.]Material type: Text

TextPublication details: New York : Wiley, 1977Edition: 2d edDescription: xv, 601 p. : ill. ; 24 cmISBN: 0471504912Subject(s): Food service management | Food serviceDDC classification: 647.95 KOT T

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Mysore University Main Library	647.95 KOT T (Browse shelf (Opens below))	Available		244894

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Previous	647.94 LAT Modern hotel and motel management	647.94 REV S Five star English :	647.95 ECK College And university foodservice management standards	647.95 KOT T Foodservice planning : layout and equipment	647.95 KOT T Foodservice planning :	647.95068 EDE Managing food and nutrition services :	647.95068 KAT T Design and equipment for restaurants and foodservice :	Next

Includes index.

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