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 | | Foodservice Operations Manual: A Guide for Hotels, Restaurants and Institutions
by John C. Birchfield
Hardcover, 250 Pages, Published 1979 by Cbi Pub Co
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 | | Design and Layout Of Foodservice Facilities
by Birchfield John C.
Hardcover, Published 1988 by Van Nostrand Reinhold
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 | | Design and Layout of Foodservice Facilities (Workbook Edition)
by John C. Birchfield
Paperback, 64 Pages, Published 1988 by John Wiley & Sons Inc, Workbook Edition
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|
 | | Fundamentals of Menu Planning (2Rev Ed Edition)
by P.J. McVety, John C. Birchfield
Hardcover, 576 Pages, Published 2004 by John Wiley & Sons Inc, 2Rev Ed Edition
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 | | Design & Layout of Foodservice Facilities (Hopsitality, Travel & Tourism Series) (2nd Edition)
by John C. Birchfield
Hardcover, 256 Pages, Published 1998 by John Wiley & Sons, 2nd Edition
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 | | Design and Layout of Foodservice Facilities: Instructor's Manual (3Rev e. Edition)
by John C. Birchfield, John Birchfield
Paperback, Published 2008 by Wiley, 3Rev e. Edition
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 | | Marketing by Menu (2Rev Ed Edition)
by Nancy Loman Scanlon, John C. Birchfield, R.T. Sparrowe
Hardcover, 608 Pages, Published 2004 by John Wiley & Sons Inc, 2Rev Ed Edition
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|
 | | Durable Breath: Contemporary Native American Poetry (1st Edition)
by D. L. Birchfield (Contributor), John E. Smelcer (Editor)
Paperback, 169 Pages, Published 1994 by Salmon Run Press, 1st Edition
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 | | PEOPLE.(Brief Article): An article from: San Diego Business Journal
Digital, Published 2000 by CBJ, L.P.
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 | | Design & Layout of Foodservice Facilities Instructors Guide
by Birchfield
Paperback, 116 Pages, Published 1988 by John Wiley & Sons Inc
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