Successful Restaurant Design
| Author | : | |
| Rating | : | 4.19 (735 Votes) |
| Asin | : | 0470250755 |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2014-02-12 |
| Language | : | English |
DESCRIPTION:
"not so much" according to N. Montgomery. I thought this book would have good tips or useful guides for restaurant designnot so much. It is a case by case study of specific restaurant projects, none of them very remarkable and the details are pretty vague. Worst of all the entire book, with the exception of the cover, is in black and white. Not worth the money.. "excellent text for architects and restaurateurs" according to Fredric Lee McLaughlin. This book is for serious professional designers. As a licensed architect, I have not designed a restaurant for awhile, but I was sure glad to have the 1st edition of this text when I did a few some years back. I would suggest you read the reviews for the 2nd edition to better assess the value of this text. The 1st edition I have does have few color photos, but I was looking for the serious. I loved the book Julia I loved the book! It was exactly what I was looking for! It came very quickly to my place! :)
DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. 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. The late JOSEPH F. BARABAN is an editor, journalist, and educator specializing in the hospitalit
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.. At the same time, design must facilitate food preparation and service.
DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. Dr. 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. Durocher, who also taught at Cornell University and New York University, was the equipment editor for Restaurant Business and Institutional Distribution magazines.For more information from the authors about this book, visit successfulrestaurantdesign. BARABAN is an editor, journalist, and educator specializing in the hospitality and design fields. About the AuthorREGINA S. The late JOSEPH F