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Successful Restaurant Design by Joseph F. Durocher and Regina S. Baraban (2010, Hardcover)

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About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100470250755

ISBN-139780470250754

eBay Product ID (ePID)77425058

Product Key Features

Number of Pages320 Pages

LanguageEnglish

Publication NameSuccessful Restaurant Design

SubjectInterior Design / General

Publication Year2010

TypeTextbook

AuthorJoseph F. Durocher, Regina S. Baraban

Subject AreaArchitecture

FormatHardcover

Dimensions

Item Height1 in

Item Weight29.7 Oz

Item Length11.1 in

Item Width8.7 in

Additional Product Features

Edition Number3

Intended AudienceScholarly & Professional

LCCN2009-015923

Dewey Edition22

IllustratedYes

Dewey Decimal647.95068/2

SynopsisThe design of a restaurant plays a critical role in attracting and keeping customers. 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., An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. 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.

LC Classification NumberTX945.B36 2010