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  1. 1
    The theory of hospitality & catering for level 3 and 4
    by Foskett
    Published 2011
  2. 2
    Design and equipment for restaurants and foodservice a management view
    by Katsigris
    Published 1999
  3. 3
    Foodserving facilities planning
    by Kazarian
    Published 1989
  4. 4
    Food and beverage management
    by Davis
    Published 1999
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