Restaurants Clubs and Bars, Second Edition (Library of Planning & Design)

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Book Description Publication Date: March 17, 1995 | ISBN-10: 0750620765 | ISBN-13: 978-0750620765 | Edition: 2 This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outle...
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Book Description

Publication Date: March 17, 1995 | ISBN-10: 0750620765 | ISBN-13: 978-0750620765 | Edition: 2
This book covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs. It also examines requirements for food services in the social and welfare sector.

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 practising 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.


* Thoroughly researched data on market trends and design
* Numerous examples illustrated with plans and details 
* Guidance on business aspects and investment
 


Editorial Reviews

Review

'Unlike many 'fluff' books, this book actually provides students and architects with the information they need to design a good restaurant'
Teresa A. Burrelsman, University of Arizona
 

From the Publisher

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.
 
 

Product Details

  • Series: Library of Planning & Design
  • Hardcover: 338 pages
  • Publisher: Architectural Press; 2 edition (March 17, 1995)
  • Language: English
  • ISBN-10: 0750620765
  • ISBN-13: 978-0750620765
  • Product Dimensions: 11.7 x 8.3 x 1 inches
  • Shipping Weight: 3 pounds
  • Average Customer Review: Be the first to review this item
  • Amazon Best Sellers Rank: #1,404,798 in Books (See Top 100 in Books)
 

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