Successful restaurant design / Regina S. Baraban, Joseph F. Durocher.
Material type:
TextPublication details: Hoboken, N.J. : Chichester : Wiley ; John Wiley [distributor], 2010Edition: 3rd editionDescription: 320 pISBN: 9780470250754 (hbk.) :; 0470250755 (hbk.) :Subject(s): Restaurants -- Design and construction | Restaurants -- DecorationDDC classification: 725.7'1 Summary: The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. This book offers tips on how to do this.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|---|
Book
|
Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.950682 BAR (Browse shelf(Opens below)) | Available | 06290922 | |||
|
Book
|
Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.950682 BAR (Browse shelf(Opens below)) | Available | 06290930 | |||
|
Book
|
Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.950682 BAR (Browse shelf(Opens below)) | Available | 06172083 | |||
|
Book
|
Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 647.950682 BAR (Browse shelf(Opens below)) | Available | 06174566 |
Total reservations: 0
Browsing Paul Hamlyn Library shelves, Shelving location: Floor 3 Close shelf browser (Hides shelf browser)
| 647.95068 WAL The restaurant : from concept to operation / | 647.95068 WES West and Wood's introduction to foodservice / | 647.950681 MIL Menu pricing & strategy / | 647.950682 BAR Successful restaurant design / | 647.950682 BAR Successful restaurant design / | 647.950682 BAR Successful restaurant design / | 647.950682 BAR Successful restaurant design / |
Previous ed.: 2001.
The design of a restaurant plays a critical role in attracting and keeping customers. To create a successful restaurant interior, designers must understand the technical side of a restaurant operation and know how to create an ambience that satisfies a restaurant's owner and clientele. This book offers tips on how to do this.
Specialized.
There are no comments on this title.
Log in to your account to post a comment.