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The Food Service Professionals Guide to Restaurant Design by Sharon L. Fullen, September 2, 2002, Atlantic Publishing Company (FL) edition, Paperback in English
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Design “Rules of Thumb” Flow of Service As you envision what restaurant design guidelines apply to you, think of your dining room staff functioning as if they were on a one-way rail car, traveling in a circle. In a …
This book offers a simple, straightforward guide for the restaurant owner, or restaurant-owner to be who wants a crash course on the steps involved in designing or renovating a restaurant. Packed with practical tips, presented in …
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This restaurant design guide (1) is the first in a four part series of articles that aim to outline the steps needed to ensure you end up with a beautifully designed space that meets …
ISBN 10 091062724X; ISBN 13 9780910627245; Published Sep 02 2002; Format Paperback; Page Count 144; Language English; Edition illustrated edition; Publisher Atlantic Publishing Company ...
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Floor and restaurant layout plans vary by the type of venue and restaurant furniture you use. It’s important to note that banquet seating may use as little as 10 sq. ft. per person whereas fine …
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The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. This means that in a restaurant with 60 seats restaurant kitchen should take an area of 300 square feet. ( source) …
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Restaurant Design. Contents: Research and Planning Building Your Team Construction and Renovation Environmental and Safety Issues Building Systems Front of House Back-of-the …
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Pages can have notes/highlighting. Spine may show signs of wear. May have varying covers. Fast Shipping - Mailed in plastic mailer!
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