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Restaurant & planning design / Fred Lawson

By: Material type: TextTextPublication details: [Place of publication not identifed] : Architectural Press, c1973Description: 180 pages : illustrations, plans ; 31 cmISBN:
  • 085139115X
Subject(s): LOC classification:
  • NA 7885 .L39 1973
Contents:
Preface -- Introduction -- 1. Restaurant design -- 2. External features -- 3. Food and drink service -- 4. Internal arrangement -- 5. Atmosphere and interior design -- 6. Environment and engineering services -- 7. Interior construction -- 8. Functional requirements -- 9. Tableware and menu design -- 10. Design briefing guide.
Summary: This book is a combination of all of these various approaches has been adopted. Business and functional aspects - on which management policy may depend - have been considered as well as the practical details of construction and furnishings which are required by the architect and designer.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Architecture General Circulation Architecture GC NA 7885 .L39 1973 c.2 (Browse shelf(Opens below)) c.2 Checked out 05/31/2025 NULIB000017088
Browsing LRC - Architecture shelves, Shelving location: General Circulation, Collection: Architecture Close shelf browser (Hides shelf browser)
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GC NA 7860 .D47 2010 Designer apartments / GC NA 7860 .T84 2011 21st century architecture : apartment living / GC NA 7885 .L39 1973 c.1 Restaurant & planning design / GC NA 7885 .L39 1973 c.2 Restaurant & planning design / GC NA 8330 .C66 1977 The kitchen book / GC NA 8390 .D47 2003 Designs of gates. GC NA 8480 .P76 1971 Jean Prouvé ; prefabrication: structures and elements /

Includes index.

Preface -- Introduction -- 1. Restaurant design -- 2. External features -- 3. Food and drink service -- 4. Internal arrangement -- 5. Atmosphere and interior design -- 6. Environment and engineering services -- 7. Interior construction -- 8. Functional requirements -- 9. Tableware and menu design -- 10. Design briefing guide.

This book is a combination of all of these various approaches has been adopted. Business and functional aspects - on which management policy may depend - have been considered as well as the practical details of construction and furnishings which are required by the architect and designer.

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