Successful Restaurant Design
Van Nostrand Reinhold, 1992 - Restaurant management - 262 pages
This text provides an innovative approach to restaurant design that fully discusses both kitchens and dining rooms. It offers critical insights into the working restaurant as a complete entity and addresses the needs of the full range of professionals involved in the design process. All of the designs integrate front-of-the-house and back-of-the-house considerations and blend functional with aesthetic concerns. Illustrated and supported with numerous case studies of design work, this guide also explores future trends in restaurant design and supplies photographs of finished designs.
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