Successful Restaurant Design

Lieferzeit: Lieferbar innerhalb 14 Tagen

109,00 

ISBN: 0470250755
ISBN 13: 9780470250754
Autor: Baraban, Regina S/Durocher, Joseph F
Verlag: Wiley-VCH GmbH
Umfang: 320 S.
Erscheinungsdatum: 09.02.2010
Auflage: 3/2010
Format: 2.7 x 28.3 x 21.8
Gewicht: 1117 g
Produktform: Gebunden/Hardback
Einband: GEB
Artikelnummer: 1573316 Kategorie:

Beschreibung

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 illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. * All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. * New information on sustainable restaurant design throughout the book for both front and back of the house. * New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors'' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.

Inhaltsverzeichnis

Preface. Acknowledgments. Chapter 1: Where Design Begins. The Type of Restaurant. The Market. Potential Customers. Ethnic, Religious, and Cultural Expectations. The Competition. Location. Economic Conditions. Concept Development. The Menu. The Speed of Service. The Per-Customer Check Average. The General Ambience. The Management Philosophy. The Budget. Expected Return on Investment. Construction Market. The Systems Approach. Market Segments versus Service Systems. ÿ la Carte. Tableside. Quick Service. Banquet. Family Style. Buffet. Takeout. Delivery. Cafeteria. Tray Service. Machine Service. Satellite System. The Key Restaurant Building Blocks: Subsystems. Purchasing and Receiving. Storage. Fabrication. Pre-preparation. Preparation. Holding. Assembly. Sanitation and Safety. Accounting. Service. Customer Support. Support Stations. Summary. Chapter 2: Integrative Design. The Design Team. Owner. Chef. Manager. Foodservice Consultant. Interior Designer. Architect. General Contractor. Engineers. Lighting Designers. Acoustic Engineers and Acoustic Consultants. Other Specialty Designers and Consultants. Graphics, Art, and Menu Designers. Technology Consultants. Tabletop Consultants. Color Consultants. Financial Consultants. Green Design Specialists. The Final Team. Space Planning: Value Engineering. Flow. Distance. Volume of Business. Speed of Service. Direction. The Americans with Disabilities Act. Moving through the Spaces. Exterior. Entry Area. Dining Area. Beverage Area. Restrooms. Kitchen. Support Areas. Quick Service. Quick-Service Exteriors. Quick-Service Entry Areas. Quick-Service Beverage Areas. Quick-Service Dining Areas. Quick-Service Restrooms. Quick-Service Kitchens. Quick-Service Support Areas. Full Service. Full-Service Exteriors. Full-Service Entry Areas. Full-Service Dining Areas. Full-Service Beverage Areas. Full-Service Restrooms. Full-Service Kitchens. Full-Service Support Areas. Cafeteria. Cafeteria Exteriors. Cafeteria Entry Areas and Serveries. Cafeteria Beverage Areas. Cafeteria Dining Areas. Cafeteria Restrooms. Cafeteria Kitchens. Cafeteria Support Areas. Banquet. Banquet Exteriors. Banquet Entry Areas. Banquet Dining Areas. Banquet Beverage Areas. Banquet Restrooms. Banquet Kitchens. Banquet Support Areas. Takeout. Takeout Exteriors. Takeout Entry Areas. Takeout Dining Area. Takeout Beverage Areas. Takeout Restrooms. Takeout Kitchens. Takeout Support Areas. Summary. Chapter 3: The Psychology of Design. Environment and Behavior. How Space Is Perceived. Distance Receptors. Visual Space. Auditory Space. Olfactory Space. Immediate Receptors. Tactile Space. Thermal Space. Kinesthetic Space. Spatial Arrangements. Feng Shui. Lighting. Lighting Level Control. Transition Zones. Lighting Mix. Lighting Customers. Blended Sources. Color. Color and Lighting. Lighting and Color. Color in Restaurant Design. Red. Green. Yellow. Gold. Blue. Neutrals. White. B ...

Autorenporträt

REGINA S. BARABAN is an editor, journalist, and educator specializing in the hospitality and design fields. She was the founding editor of Hospitality Design magazine and has taught restaurant design at Harvard University, New York University, and the University of New Hampshire. The late JOSEPH F. DUROCHER, PhD, was a faculty member in the Department of Hospitality Management at the University of New Hampshire where, among other courses, he taught restaurant and hotel design. Dr. Durocher, who also taught at Cornell University and New York University, was the equipment editor for Restaurant Business and Institutional Distribution magazines. For more information from the authors about this book, visit www.successfulrestaurantdesign.com

Das könnte Ihnen auch gefallen …