Catering and architectural design

Author: Deng Xuexian
Publisher:
Publish Date: 2002-06-01
Features: This book is a specialized work on the principles of catering and restaurant architecture. Based on promoting the Chinese food culture, analyzing current dining concepts, and exploring the development trends of catering architecture, as well as briefly introducing the basic knowledge of this type of building, it focuses on elaborating the design principles of catering architecture from aspects such as conception and creativity, spatial design, interface design, lighting environment, furniture and layout, facade and environmental design. Additionally, it provides detailed discussions on the design characteristics of eight types of specialized catering stores (bars, barbecue restaurants, etc.) through numerous case studies. Finally, it selects outstanding student projects from Tsinghua University's "Restaurant Design" course for reference. The book is accompanied by a wealth of excellent domestic and international catering and restaurant architectural design examples to support the theoretical explanations, making the content both accessible and profound. It is equipped with ink drawings and color illustrations, offering both systematic design theories and detailed visual content. This book is suitable for architecture students, architects, and catering industry operators for reading and reference.