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003			SA-PMU
005			20210418124911.0
008			090415s2010 njuaf b 001 0 eng
010			_a 2009015923
040			_aDLC _beng _cDLC _dYDX _dUKM _dYDXCP _dCDX _dAGL _dBWX _dVP@ _dUKMGB _dBDX _dTULIB _dGBVCP _dMUU _dOCLCF _dOCLCQ _dOCLCO _dOCLCQ
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016	7		_a015408498 _2Uk
020			_a9780470250754 _q(cloth)
020			_a0470250755 _q(cloth)
035			_a(OCoLC)319063955
050	0	0	_aTX945 _b.B36 2010
070	0		_aTX945 _b.B36 2010
082	0	0	_a647.95068/2 _222
084			_aTX945 _2nal
084			_aZH 6765 _2rvk
100	1		_aBaraban, Regina S.
245	1	0	_aSuccessful restaurant design / _cRegina S. Baraban, Joseph F. Durocher.
250			_a3rd ed.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _c©2010.
300			_axii, 304 pages, [16] pages of plates : _billustrations (some color) ; _c29 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a"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."--Publisher's website.
505	0		_aWhere Design Begins -- Integrative Design -- The Psychology of Design -- Design Implementation: Front to Back Through the Customer's Eyes -- Design Implementation: Back to Front through Management's Eyes -- Mini-Case Solutions -- Speak Out on Design -- Restaurant Design: Past, Present, and Future.
650		0	_aRestaurants _xDesign and construction.
650		7	_aRestaurants _xDesign and construction. _2fast _0(OCoLC)fst01095917
653		0	_aRestaurants _aDecoration
653		0	_aRestaurants _aDesign and construction
700	1		_aDurocher, Joseph F., _d1948-
938			_aBrodart _bBROD _n10974385 _c$95.00
938			_aCoutts Information Services _bCOUT _n10219356 _c60.00 GBP
938			_aYBP Library Services _bYANK _n3135099
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942			_cBOOK
994			_aZ0 _bSUPMU
948			_hNO HOLDINGS IN SUPMU - 211 OTHER HOLDINGS
596			_a1
999			_c10288 _d10288