Restaurants, Clubs And Bars

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

Audience: Student and practising caterers, architects and interior designers, the restaurant industry as a whole.

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

Booknews

New edition of a British text first published in 1987, primarily concerned with interpreting design criteria and functional requirements for various types of restaurants. Examples of projects from around the world illustrate current trends. Beyond design, the text also gathers facts and figures about food service operations, examines the markets for various kinds of restaurants, considers the feasibility of investments, and discusses ways in which companies can plan and organize development strategies. Includes numerous b&w photos and drawings of plans. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Dr Fred Lawson has had successful careers in local government, universities, international consultancy and - since 1970 - as an author. His consultancy experience spans over thirty-five countries and ranges from national plans to important building projects including work for the World Bank, World Tourism Organization, UNDP and EU.