Автор:Regina S. Baraban, Joseph F. Durocher Год: 2010 Издание:Wiley Страниц: 320 ISBN: 9780470250754 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...
