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To order this title, and for more information, click here
Second Edition
By
Fred Lawson, International Consultant and Visiting Professor, Univ of Bournemouth, Dorset, UK
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.
Audience
Student and practising caterers, architects and interior designers, the restaurant industry as a whole.
Contents
Food service operations; The business framework; Marketing and merchandising; Planning; Interior design; Construction and services; Furniture;
Furnishings and equipment; Food production facilities; Food and drink service; Specific requirements; Non-commercial sector; Index.
| Bibliographic details |
Paperback, 338 pages, publication date: JAN-1995
ISBN-13: 978-0-7506-2076-5
ISBN-10: 0-7506-2076-5
Imprint: ARCHITECTURAL PRESS
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| Price and Ordering |
Price:
EUR 76.95
GBP 52.99
USD 94.95
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Last update: 4 Sep 2009
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