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Worth A Thousand Words

Successful Restaurant Design PDF Author: Regina S. Baraban
Publisher: John Wiley & Sons
ISBN: 0470250755
Category : Architecture
Languages : en
Pages : 336

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Book Description
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.

Successful Restaurant Design

Successful Restaurant Design PDF Author: Regina S. Baraban
Publisher: John Wiley & Sons
ISBN: 0470250755
Category : Architecture
Languages : en
Pages : 336

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Book Description
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.

How to Design a Successful Restaurant

How to Design a Successful Restaurant PDF Author: Robert J. DiLeonardo
Publisher:
ISBN:
Category : Interior decoration
Languages : en
Pages : 222

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Smart Casual

Smart Casual PDF Author: Alison Pearlman
Publisher: University of Chicago Press
ISBN: 022615484X
Category : Architecture
Languages : en
Pages : 209

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Book Description
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.

Designing Commercial Interiors

Designing Commercial Interiors PDF Author: Christine M. Piotrowski
Publisher: John Wiley & Sons
ISBN: 047039773X
Category : Architecture
Languages : en
Pages : 464

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Book Description
The definitive reference on designing commercial interiors-expanded and updated for today's facilities Following the success of the ASID/Polsky Prize Honorable Mention in 1999, authors Christine Piotrowski and Elizabeth Rogers have extensively revised this guide to planning and designing commercial interiors to help professionals and design students successfully address today's trends and project requirements. This comprehensive reference covers the practical and aesthetic issues that distinguish commercial interiors. There is new information on sustainable design, security, and accessibility-three areas of increased emphasis in modern interiors. An introductory chapter provides an overview of commercial interior design and the challenges and rewards of working in the field, and stresses the importance of understanding the basic purpose and functions of the client's business as a prerequisite to designing interiors. This guide also gives the reader a head start with eight self-contained chapters that provide comprehensive coverage of interior design for specific types of commercial facilities, ranging from offices to food and beverage facilities, and from retail stores to health care facilities. Each chapter is complete with a historical overview, types of facilities, planning and interior design elements, design applications, a summary, references, and Web sites. New design applications covered include spas in hotels, bed and breakfast inns, coffee shops, gift stores and salons, courthouses and courtrooms, and golf clubhouses. In keeping with the times, there are new chapters focusing on senior living facilities and on restoration and adaptive use. A chapter on project management has been revised and includes everything from proposals and contracts to scheduling and documentation. Throughout the book, design application discussions, illustrations, and photographs help both professionals and students solve problems and envision and implement distinctive designs for commercial interiors. With information on licensing, codes, and regulations, along with more than 150 photographs and illustrations, this combined resource and instant reference is a must-have for commercial interior design professionals, students, and those studying for the NCIDQ licensing exam. Companion Web site: www.wiley.com/go/commercialinteriors

Restaurant Design

Restaurant Design PDF Author:
Publisher:
ISBN:
Category : Restaurants
Languages : en
Pages :

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The Everything Guide to Starting and Running a Restaurant

The Everything Guide to Starting and Running a Restaurant PDF Author: Ronald Lee
Publisher: Simon and Schuster
ISBN: 1440527830
Category : Business & Economics
Languages : en
Pages : 304

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Book Description
It takes a lot more than top-notch cooking skills to launch and run a successful eatery. But if you're a hopeful chef or hungry entrepreneur looking to open the next hot spot, you'll find everything you need in this accessible guide! Written by veteran restaurant owner and manager Ronald Lee, this guide offers solid advice on how to: Secure financing and find the perfect site Develop an engaging marketing plan to build and keep a patron base Operate an offbeat site like a food truck or rotating restaurant Create an innovative and diverse menu Hire and manage wait, kitchen, and front-end staff And much, much more! Complete with the latest thinking on industry trends and how to make a realistic and achievable business plan, this practical resource will turn you into a restaurateur before you can say "Bon appetit!"

The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues PDF Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1506317308
Category : Reference
Languages : en
Pages : 1664

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Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Restaurant Design

Restaurant Design PDF Author: Susan Colgan
Publisher: Watson-Guptill Publications
ISBN:
Category : Architecture
Languages : en
Pages : 255

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Book Description


Strategic International Restaurant Development: From Concept to Production

Strategic International Restaurant Development: From Concept to Production PDF Author: Camillo, Angelo A.
Publisher: IGI Global
ISBN: 1799843432
Category : Business & Economics
Languages : en
Pages : 497

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Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.

Restaurants and Dining Rooms

Restaurants and Dining Rooms PDF Author: Franziska Bollerey
Publisher: Routledge
ISBN: 1134228023
Category : Architecture
Languages : en
Pages : 330

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Book Description
According to urban academic myth, the first restaurants emerged in the wake of the French Revolution. From the very beginning in the elegant salons of the latter days of the Ancien Régime, the design of restaurants has been closely related to ideas of how food should be presented and how it may be consumed in public. The appearance and atmosphere created by restaurant owners reflects culturally embedded ideals of comfort, sociability and the good life. As a product of the modern metropolis, the restaurant encapsulates and illustrates the profound change in how its patrons viewed themselves as individuals, how they used their cities and how they met friends or business partners over a meal. The architectural design of environments for the consumption of food necessarily involves an exploration and a manipulation of the human experience of space. It reflects ideas about public and private behaviour for which the restaurant offers a stage. Famous architects were commissioned to provide designs for restaurants in order to lure in an ever more demanding urban clientele. The interior designs of restaurants were often employed to present this particular aspect in consciously evoking an imagery of sophisticated modernity. This book presents the restaurant, its cultural and typological history as it evolved over time. In this unique combination it provides valuable knowledge for designers and students of design, and for everyone interested in the cultural history of the modern metropolis.