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Successful Restaurant Design / Edition 1

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Overview

The design of a restaurant plays a critical role in attracting and keeping customers today. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. This book provides a comprehensive, up-to-date introduction to the process of restaurant design.
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Editorial Reviews

Booknews
This text approaches the design of restaurants as a process that begins with understanding of interdependent components of a restaurant and examines how each of these components functions, both on its own terms and in relation to other components. Includes 35 case studies of innovative and traditional restaurant designs, interviews with leading designers, architects, and restaurant owners, and b&w and color photos and illustrations. This second edition covers the design of theme restaurants, display kitchens, cafeteria foodservice, and creative dining concepts. Baraban is an editor and journalist who specializes in the hospitality and design fields. Durocher teaches in the hospitality management program at the University of New Hampshire. Annotation c. Book News, Inc., Portland, OR (booknews.com)
From the Publisher
"If ever there was a one-stop shopping source for restaurant planning knowledge, the book Successful Restaurant Design may be it." (Food Service Equipment Reports, April 2003)
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Product Details

  • ISBN-13: 9780471284888
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/28/1992
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 8.44 (w) x 10.87 (h) x 0.62 (d)

Meet the Author

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.

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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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