Successful Restaurant Design
John Wiley & Sons Inc (Verlag)
978-0-471-35935-7 (ISBN)
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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.
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.
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.
| Erscheint lt. Verlag | 27.2.2001 |
|---|---|
| Zusatzinfo | illustrations (some colour), index |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 217 x 284 mm |
| Gewicht | 1162 g |
| Einbandart | gebunden |
| Themenwelt | Kunst / Musik / Theater ► Design / Innenarchitektur / Mode |
| Technik ► Architektur | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-35935-1 / 0471359351 |
| ISBN-13 | 978-0-471-35935-7 / 9780471359357 |
| Zustand | Neuware |
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