Successful Restaurant Design. Dieser Artikel ist nicht verfügbar.Successful Restaurant Design

Comprehensive coverage of every aspect of restaurant design
 
Successful Restaurant Design, Second Edition approaches the design of restaurants as a process that begins with a solid understanding of interdependent systems. From the main guest entrance to the rear loading dock, this exemplary resource examines how each of these components functions, both on its own terms and in relation to other components. It explores the different ways in which excellent design optimizes both operational efficiency and the pleasure of the dining experience.
 
Responding to recent market trends, this Second Edition covers the design of theme restaurants, display kitchens, cafeteria foodservice, creative dining concepts, and more. It views restaurant design through the eyes of both customers and management, and it offers helpful insights on restaurant design psychology.
 
Outstanding features of Successful Restaurant Design, Second Edition include:
* More than 35 all-new case studies of innovative and traditional restaurant designs
* Interviews with leading designers, architects, and restaurant owners on how they achieve a successful restaurant design
* Expanded coverage of back-of-the-house design issues and solutions
* More than 200 illustrations, including a 16-page color insert
 
An indispensable resource for interior designers, architects, and facility planners as well as restaurant owners and managers, Successful Restaurant Design also provides excellent professional preparation for students in these disciplines.

REGINA S. BARABAN is an editor and journalist who specializes in the hospitality and design fields. She was the founding editor of Hospitality Design magazine and has taught restaurant design at Harvard University, New York University, and the University of New Hampshire.
 
JOSEPH F. DUROCHER, PhD, is on the faculty of the Hospitality Management program at the University of New Hampshire where, among other courses, he teaches restaurant and hotel design. Since 1987, he has been the equipment editor for Restaurant Business and Institutional Distribution magazines.