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DESIGNING RESTAURANTS AND HOTELS
H. Berberoglu

 “A very comprehensive and practical book.” M. Zakarian, Professor, Swiss Federal Polytechnic University, Lausanne, Switzerland.
Architects, foodservice designers, hotel and restaurant consultants, educators and managers use this richly illustrated and information-packed design book.  DESIGNING RESTAURANTS AND HOTELS belongs to every public and private  library.

Contents:  The planning process, feasibility studies, the site, zoning laws, human resources available, compiling menus, costing and pricing menus, break-even point studies, architects, mechanical engineers, interior designers, kitchen consultants, contractors, blueprints, layout of the restaurant, lighting, floor and wall coverings, acoustics, bars, furnishings, kitchen layout, kitchen equipment, small ware, layouts of various kitchens, hotel planning, hotel building shapes, design guidelines, signage in and around hotels, heating and cooling, space allocation in hotels, guest room sizes and layouts, swimming pools, landscaping around hotels.

Softcover, Cerlox Bound, 342 Pages, ISBN 1-895861-32-2, Published 1991. ($55.00)
Food Service Management, Travel and Tourism, & Culinary Arts
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