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وصف كتب مصر
An integrated approach to restaurant design, incorporating front- and
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
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.