Cover image for Successful restaurant design
Title:
Successful restaurant design
Author:
Baraban, Regina S.
Personal Author:
Edition:
Second edition.
Publication Information:
New York : Wiley, [2001]

©2001
Physical Description:
xiv, 304 pages, 16 unnumbered pages of plates : illustrations (some color) ; 29 cm
General Note:
Includes index.
Language:
English
Contents:
Preface -- Where design begins -- Integrative design -- The psychology of design -- Design implementation: Front to back through the customer's eyes -- Design implementation: Back to front through management's eyes -- Mini-case solutions -- Speak out on design -- Design for the new decade -- Conclusion -- Index.
Electronic Access:
Table of Contents http://www.loc.gov/catdir/toc/onix05/00043382.html
ISBN:
9780471359357
Format :
Book

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Call Number
Material Type
Home Location
Status
Central Library TX945 .B36 2001 Adult Non-Fiction Non-Fiction Area-Oversize
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Summary

Summary

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.


Author Notes

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.


Table of Contents

Preface
Where Design Begins
Integrative Design
The Psychology of Design
Design Implementation: Front to Back Through the Customer's Eyes
Design Implementation: Back to Front Through Management's Eyes
Mini-Case Solutions
Speak Out on Design
Design for the New Decade
Conclusion
Index

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