The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14)
by: Sharon L. Fullen
Product DescriptionThe books in this series from the editors of the ''Food Service Professional'' are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is ''boiled down'' to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the ''theory''. Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas.
What Others Say
Easy read on the basics of setting up a restaurant
Great book for diving into the world of food service. Great tips and advice. I found the information on hiring professionals to build and design your restaurant quite helpful.
Thanks to Restaurant Design, I am confident that I can do this.
Thinking about my new restaurant was overwhelming. I was confused by themes, locations, and building codes until I read Restaurant Design. The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14) showed me how to determine the best locations and assemble the right team to bring my vision into fruition. I learned how to deal with lagging construction schedules and even pick colors schemes, which encourage profits. The beauty of The Food Service Professionals Guide to Restaurant Design: Designing, Constructing & Renovating a Food Service Establishment (The Food Service Professionals Guide to, 14) is that it breaks down the intricacies of the entire design process into laymen's terms. You are provided with enough technical information to work with your team effectively. Thanks to Restaurant Design, I am confident that I can do this.
