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.
Now available in paperback with new material, this handbook covers all aspects of planning, design and investment in commercial restaurants, from fast food outlets to night clubs, and also examines requirements for food services in the social and welfare sector. 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.
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