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Author: Roger Yee Publisher: Bilimsel Eserler ISBN: 9781584710684 Category : Architecture Languages : en Pages : 296
Book Description
This book showcases outstanding over 120 projects in architecture and interior design from around the world including hotels, conference centres, spas and restaurants.
Author: Roger Yee Publisher: Bilimsel Eserler ISBN: 9781584710684 Category : Architecture Languages : en Pages : 296
Book Description
This book showcases outstanding over 120 projects in architecture and interior design from around the world including hotels, conference centres, spas and restaurants.
Author: Regina S. Baraban Publisher: John Wiley & Sons ISBN: 0470250755 Category : Architecture Languages : en Pages : 336
Book Description
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Author: Glen Coben Publisher: Oro Editions ISBN: 9781939621979 Category : Cooking Languages : en Pages : 0
Book Description
"Coben has had the distinct pleasure of working with some of the greatest chefs and the deification of chefs into rock stars. What has remained consistent is that the challenge of opening a restaurant has not become any easier. Whether the restaurant is a burger restaurant, a dive bar and taqueria, or a four-star grand Italian destination, the stakes are always high for each restaurateur or chef. They have investors, budgets, schedules and the desire to deliver their own vision of service and cuisine. Each design project is a journey to discover the soul of each project--to tell its story in an appropriate tone of voice that compliments each chef's vision."--Provided by publisher.
Author: Drew Plunkett Publisher: Laurence King Publishing ISBN: 1780675054 Category : Architecture Languages : en Pages : 192
Book Description
Bars and restaurants need to be assertive. Customers tend not to visit them to satisfy basic appetites for food or drink but for the social opportunities. Their interiors need to occupy the imagination of their customers and to whet the appetite for a return visit. The design that gets the formula right will do as much to prolong the life of the business as the products on offer. As this book demonstrates, the conventions and mechanics of eating and drinking influence how bars and restaurants are conceived in different regions of the world. Whatever the final result users are in sustained, intimate contact with the elements of the space they inhabit and detailing must be refined enough, and visually rich enough, to withstand prolonged scrutiny. This book includes a wide range of international projects and for each one there is a descriptive text, colour photographs, floor plans, sections and construction and decorative details. A bonus CD-ROM contains all the drawings as printed in the book, in both EPS and DWG (generic CAD) formats.
Author: John C. Birchfield Publisher: John Wiley and Sons ISBN: 0471699632 Category : Business & Economics Languages : en Pages : 368
Book Description
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Author: Costas Katsigris Publisher: ISBN: Category : Business & Economics Languages : en Pages : 584
Book Description
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Author: Roger Yee
Author: Roger Yee
Author: Regina S. Baraban
Author: Glen Coben
Author: Drew Plunkett
Author: John C. Birchfield
Author: Costas Katsigris
Author: 
Author: 
Author: Walter A Rutes
Author: Florida International University