Planning, design, and investment in catering service facilities for hotels, clubs, and bars

Author: (English) Fred Lawson, edited by Zhang Qiuyan, translated by Zhang Qiuyan
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Features: This paperback manual uses a lot of new materials and covers many aspects, including the planning, design, and investment of commercial restaurants—from fast food to nightclubs—as well as research on food service requirements in social interactions and health. The book also describes many influential hotel examples from the global industry. Students working in hotels, banquet organizers, architects, and interior designers in any food service industry will find this book invaluable in terms of planning, design, and management.