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Successful Restaurant Design
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 ...
Design and Layout of Foodservice Facilities
Design and Layout of Foodservice Facilities, Third Edition offers an extensive reference manual for the entire foodservice development process–from the initial food concept through the steps of planning, financing, design, and construction, and on to the final inspection that occurs just prior to the opening of the establishment. Packed with valuable drawings, photographs, and charts, this essential nuts-and-bolts guide deals with feasibility, space analysis and programming, layout, equipment selections, and architecture and engineering.
Design and Equipment for Restaurants and Foodservice
This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and maintenance of foodservice facilities. This revision reflects the latest trends in design and the newest equipment technologies.
Kitchen & Bath Sustainable Design
The leading industry association's handbook for going green in the kitchen and bath Kitchen & Bath Sustainable Design is the National Kitchen and Bath Association's complete guide to "greening" these important rooms. The first book to focus exclusively on kitchen and bath sustainability, this full color guide covers every consideration for both remodels and new construction, making it a handy reference for any kitchen and bath professional. Case studies of award-winning projects demonstrate how space, budget, and sustainability can come together to create beautiful, functional, efficient rooms, and illustrations throughout provide visual examples of the techniques discussed. The book include...
Smart Casual
Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.
Restaurants that Work
A complete rundown on how successful restaurateurs, teaming up with architects and designers, ply their craft. Martin E. Dorf presents 18 in-depth case studies of such successful restaurants as Scoozi, Union Square Cafe, and Chinois, along with personal interviews with their owners, chefs, architects, designers, kitchen planners, and consultants. 168 illustrations.
From the Universities to the Marketplace: The Business Ethics Journey
From the Universities to the Marketplace: The Business Ethics Journey arose from the awareness of the slow progression of academic theory into market practice. The contributions in this volume reflect a diversity of disciplines and approaches to research, study and teaching business ethics, such as philosophy, accounting, theology, marketing, management and finance. The contributors represent a wide variety of professional and geographical backgrounds, creating a fruitful discussion of a large number of issues related to implementation and measurement of business ethics, and feedback from all parties involved.
