Catering and Restaurant Architecture (Architecture Design Guidance Series)

Author: Deng Xuexian et al.
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Features: This book is a specialized work on the principles of restaurant and dining space design. Based on promoting the Chinese culinary culture, analyzing current dining concepts and trends in dining architecture, and briefly introducing the basic knowledge of this type of architecture, it focuses on elaborating the design principles of restaurant 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 dining establishments (bars, barbecue restaurants, etc.) through numerous case studies. Finally, it includes selected outstanding student projects from Tsinghua University's "Restaurant Design" course for reference. The book is accompanied by a wealth of excellent domestic and international restaurant and dining space design examples to complement the theoretical explanations, presented in an accessible and engaging manner. It is equipped with both systematic design theories and detailed visual content, including ink drawings and color illustrations.