Successful restaurant design / Regina S. Baraban, Joseph F. Durocher
By: Baraban, Regina S.
Contributor(s): Durocher, Joseph F.Publisher: New York : Wiley, c2001Edition: 2nd ed.Description: xiv, 304 p.,  p. of plates : ill. (some col.) ; 29 cm.ISBN: 0471359351.Subject(s): Restaurants -- Design and constructionDDC classification: 647.95068
|Item type||Current location||Call number||Copy number||Status||Notes||Date due||Barcode|
|Main Collection||Taylor's Library-TU||647.95068 BAR (Browse shelf)||1||Available||SHTEx,70002,04,GR||1000800217|
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|647.95068 BAL 2009 Food production operations /||647.95068 BAL 2014 Food production operations /||647.95068 BAL 2014 Food production operations /||647.95068 BAR Successful restaurant design /||647.95068 BAR Successful restaurant design /||647.95068 BAR 2013 Bar and beverage management /||647.95068 BAS The chef manager /|
Where design begins - 2. Integrative design - 3. The psychology of design - 4. Design implementation: front to back through the customer's eyes - 5. Design implementation: back to front through management's eyes - 6. Mini-case solutions - 7. Speak out on design - 8. Design for the new decade.