Restaurant design is constantly evolving as changing fashions and competition necessitate frequent refurbishing. This handbook is amply illustrated with many examples showing interesting projects from around the world. Also looks at foodservice design requirements of the next five years and beyond. A few references, but no coherent bibliography. Annotation copyright Book News, Inc. Portland, Or.
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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 practicing 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.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.
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Book Description Butterworth-Heinemann, 1987. Hardcover. Book Condition: New. book. Bookseller Inventory # M0442204957