Successful restaurant design. / Regina S. Baraban, Joseph F. Durocher.
Material type:
TextPublication details: New York : Wiley, c2001.Description: xiv, 304 p. : ill. ; (some col.) 29 cmISBN: - 471359351
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 945 .B23 2001 (Browse shelf(Opens below)) | Not for loan | 3AEA0000269186 |
Chapter 2 - Integrative design
Chapter 3 - The Psychology of design
Chapter 4 - Design implementation: front to back through the custoimer's eyes
Chapter 5 - Design implementation: back to front through management's eyes
Chapter 6 - Mini-case solutions
Chapter 7 - Speak out on design
Chapter 8 - Design for the new decade.
Covers the design of theme restaurants, display kitchens, cafeteria foodservice, creative dining concepts and more. Views restaurant design through the eyes of both customers and management, and offers insights on restaurant design psychology. Includes 35 case studies of innovative and traditional restaurant designs, interviews with designers, architects and restaurant owners on how they achieve successful restaurant designs, more than 200 illustrations, and 16-page color insert. Contents: Chapter 1 - Where design begins
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