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

Restaurants, Clubs and Bars: Planning, Design and Investment for Food Service Facilities

Arts & Photography

Lawson, Fred R.

Architecture

Architectural Pr

This handbook, prepared by two leading specialists in the fields of tourism and recreation planning, provides comprehensive guidance on standards, requirements and procedures for a wide range of tourist and recreation facilities. The approach is practical and covers, amongst other things, the interrelationships between physical planning and aspects such as marketing, financing and operation, current concerns about sustainability, and the need to monitor progress and correct adverse conditions. Richly illustrated with examples and case studies from many countries this handbook is an essential source of reference for those involved in tourism, recreation and leisure administrations as well as architects, planners and developers working in these fields. This handbook has been prepared by two leading specialists in the fields of tourism and recreation planning and draws on their wide international experience. It provides comprehensive guidance on a wide range of subjects including: - standards (sizes, densities, thresholds) needed for programming tourism resorts and recreation complexes - specific requirements for seaside, mountain and theme resorts, marinas, leisure parks and provisions for outdoor recreation, green spaces and pedestrian ways in towns and cities - detailed procedures for planning and implementing tourism and recreation development - from national plans to individual projects The approach is practical and includes: the inter/relationships between physical planning and other aspects such as marketing, financing and operation; new concepts and trends affecting tourism and recreation development; current concerns about sustainability and other environmental issues; the need to monitor progress and correct adverse conditions. Both authors have undertaken consultancies for the World Tourism Organization, UNDP, World Bank and other international agencies. *Highly illustrated reference source with examples and case studies *Comprehensive guide for planning tourism facilities and resorts *Covers design features and illustrations of new projects and trends

Tourism and Recreation Handbook of Planning and Design (Architectural Press Planning and Design Series)

Baud-Bovy, Manuel

Sports & Outdoors

Designing commercial food service facilities,

Whitney Library of Design

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Books by Lawson, Fred R.