000			01238nam a2200217Ia 4500
003			NULRC
005			20250520100703.0
008			250520s9999 xx 000 0 und d
020			_a085139115X
040			_cNULRC
050			_aNA 7885 .L39 1973
100			_aLawson, Fred R. _eauthor
245		0	_aRestaurant & planning design / _cFred Lawson
260			_a[Place of publication not identifed] : _bArchitectural Press, _cc1973
300			_a180 pages : _billustrations, plans ; _c31 cm.
504			_aIncludes index.
505			_aPreface -- Introduction -- 1. Restaurant design -- 2. External features -- 3. Food and drink service -- 4. Internal arrangement -- 5. Atmosphere and interior design -- 6. Environment and engineering services -- 7. Interior construction -- 8. Functional requirements -- 9. Tableware and menu design -- 10. Design briefing guide.
520			_aThis book is a combination of all of these various approaches has been adopted. Business and functional aspects - on which management policy may depend - have been considered as well as the practical details of construction and furnishings which are required by the architect and designer.
650			_aRESTAURANTS -- DESIGNS AND PLANS
942			_2lcc _cBK
999			_c11430 _d11430