Synopses & Reviews
This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs. It also examines requirements for food services in the social and welfare sector.
With changing social and living habits creating an increasing demand for meals to be taken away from the home, investment in restaurants is taking place on a massive scale throughout the world. Restaurant design is also constantly evolving as changing fashions and competition demand more frequent refurbishment and reinvestment coupled with technical advances in food production and equipment. The book is illustrated by many examples of the most interesting projects in the field worldwide. Any student or practising caterer, architect or interior designer working in a restaurant in the food service industry will find this volume packed with invaluable guidance on planning, design and management.
* Thoroughly researched data on market trends and design
* Numerous examples illustrated with plans and details
* Guidance on business aspects and investment
Review
'Unlike many 'fluff' books, this book actually provides students and architects with the information they need to design a good restaurant'
Teresa A. Burrelsman, University of Arizona
About the Author
Dr Fred Lawson has had successful careers in local government, universities, international consultancy and - since 1970 - as an author. His consultancy experience spans over thirty-five countries and ranges from national plans to important building projects including work for the World Bank, World Tourism Organization, UNDP and EU.
International Consultant and Visiting Professor, Univ of Bournemouth, Dorset, UK
Table of Contents
Food service operations; The business framework; Marketing and merchandising; Planning; Interior design; Construction and services; Furniture; Furnishings and equipment; Food production facilities; Food and drink service; Specific requirements; Non-commercial sector; Index.