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Product Description
Review
'Unlike many 'fluff' books, this book actually provides students and architects with the information they need to design a good restaurant'
Teresa A. Burrelsman, University of Arizona
Product Description
This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs. It also examines requirements for food services in the social and welfare sector.
With changing social and living habits creating an increasing demand for meals to be taken away from the home, investment in restaurants is taking place on a massive scale throughout the world. Restaurant design is also constantly evolving as changing fashions and competition demand more frequent refurbishment and reinvestment coupled with technical advances in food production and equipment. The book is illustrated by many examples of the most interesting projects in the field worldwide. Any student or practising caterer, architect or interior designer working in a restaurant in the food service industry will find this volume packed with invaluable guidance on planning, design and management.
* Thoroughly researched data on market trends and design
* Numerous examples illustrated with plans and details
* Guidance on business aspects and investment
See all Product Description
'Unlike many 'fluff' books, this book actually provides students and architects with the information they need to design a good restaurant'
Teresa A. Burrelsman, University of Arizona
Product Description
This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs. It also examines requirements for food services in the social and welfare sector.
With changing social and living habits creating an increasing demand for meals to be taken away from the home, investment in restaurants is taking place on a massive scale throughout the world. Restaurant design is also constantly evolving as changing fashions and competition demand more frequent refurbishment and reinvestment coupled with technical advances in food production and equipment. The book is illustrated by many examples of the most interesting projects in the field worldwide. Any student or practising caterer, architect or interior designer working in a restaurant in the food service industry will find this volume packed with invaluable guidance on planning, design and management.
* Thoroughly researched data on market trends and design
* Numerous examples illustrated with plans and details
* Guidance on business aspects and investment
See all Product Description
Inside This Book
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First Sentence
Food service may be simply defined as the provision of food and beverages ready for consumption away from home. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Food service may be simply defined as the provision of food and beverages ready for consumption away from home. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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76% buy the item featured on this page: Restaurants Clubs and Bars: Planning, Design and Investment in Food Service Facilities (Library of Planning & Design)£55.10 |
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The Food Service Professionals...
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Hotels and Resorts: Planning and Design This book provides a complete guide to the development of hotels and...
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