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Genuine successful restaurant design (3rd edition) Ruijia Naba Pradesh (ReginaS.Baraban)(Chinese Edition)

RUI JIA NA ? BA LA BANG (Regina S Baraban)

ISBN 10: 7121161087 / ISBN 13: 9787121161087
New Condition: New Soft cover
From liu xing (JiangSu, JS, China)

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Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pub Date: 2012 Pages: 312 Publisher: Publishing House of Electronics Industry title: the success of the restaurant design (3rd edition) Original Price: 88.00 yuan Author: Ruijia. (Regina S.Baraban). Naba Pradesh Press: Electronics Industry Press Publication Date: May 1. 2012 ISBN: 9787121161087 words: Pages: 312 Edition: 1st Edition Binding: Paperback: 16 commodity identification: asinB007X6O6I6 Editor's Choice successful restaurant design (3rd edition) design aspects the books. The successful operation of the restaurant. like a three-legged stool - design. food service. lack of one can not; three must work together if a broken leg - and you know what will happen. We communicate with some of the designers. they have created a memorable design. but no match for the arrogance of the organizers team no matter how good the design. good times and bad dishes or designate meal time is too long. We hope that the successful restaurant design (3) to help members of the restaurant design team to coordinate all elements to create a successful restaurant design. Successful Restaurant Design (3rd edition) added a new series of small case solutions. It harder for people dedicated to the world of design work. scheduled food using state-of-the-art technology to improve the transmission speed the development of creative concept. not only embodies the operating efficiency embodies innovative design. Successful Restaurant Design (3rd edition These changes reflect the design direction just) thousands of changes of the iceberg. Restaurant design. we hope that they are able to arouse your interest. to initiate a more in-depth discussion. Summary No Contents Preface Acknowledgements Chapter design starting point restaurant type of market customers of the potential customer base of ethnic. religious and cultural efficiency customers expect the economic situation of the development of the design concept of competitive location menu service per capita consumption value of the overall dining atmosphere operators ideological and cost estimates the expected return of the investment in the construction market system the subdivision market service system ordering service deskside service fast service banquet service family-service buffet service takeaway service room service pure cafeteria tray service vending machines centralized service system Restaurant main assembly module: subsystem procurement and receiving storage of primary treatment preparation stage of production placed in the assembly area of ??public health security cash register system service customer support support station summary of the second chapter the integrated design design teams restaurant owners chef the Restaurant Manager diet counselor Interior Design professional designers and consultants plane of division architect. general contractor engineer lighting designer acoustic engineers and acoustic consultants. art. the menu designer technical consultant desktop consultant. color consultant. financial adviser environmental design experts ultimate team Spatial Planning: Value Engineering circulation distance business the direction of the velocity of the amount of services the American Disability Act space planning appearance of the entrance area of ??the restaurant dining area beverage area bathroom kitchen logistics quick service restaurant Quick Service Restaurants external structure quick service restaurant entrance quick service restaurant drinks quick service restaurant dining area fast service restaurant toilet quick service restaurant the kitchen quick service restaurant support full-service restaurant full-service restaurant external structure of a full-service restaurant. the entrance area full-service restaurant dining area full-service restaurant beverage full-service restaurant toilet full-service restaurant kitchen support of full-service restaurant cafeteria cafeteria ca. Bookseller Inventory # FR054563

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Title: Genuine successful restaurant design (3rd ...

Binding: paperback

Book Condition:New

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This book explains the methods and principles of a successful restaurant design, including: analysis of design background from such aspects as type of restaurant, catering market and budget analysis; detailed description of the design process; application of design psychology; description of the restaurant design from from the perspective of customers and management; successful restaurant design examples; interviews with famous designers regarding the design of the restaurant; the history and development of the restaurant design.

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