Restaurant Dream?
An Inside Look at Restaurant Development, From Concept to Reality
Published on 12. January 2006
Book
Paperback/Softback
324 pages
978-0-910627-83-2 (ISBN)
Description
Each and every year, countless numbers of individuals act on their life-long dreams and decide to open a restaurant. Many of these aspiring restaurateurs are engaging in this activity for the first time, and unfortunately they are at a greater risk for making mistakes that could unnecessarily doom their fledgling business from the start. Many of these mistakes, however, are avoidable. The shelves are full of books about restaurants. Some offer advice on operations and menu planning. Some contain inspiring photographs of interior and exterior spaces. Others share the details behind one concept or individual
More details
Language
English
Place of publication
Ocala
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
b/w photos
Dimensions
Height: 230 mm
Width: 155 mm
Thickness: 25 mm
Weight
410 gr
ISBN-13
978-0-910627-83-2 (9780910627832)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
05/2006
Atlantic Publishing Group Inc.
€24.49
Available for download
Person
Lee Simon is an award-winning designer, specializing in commercial foodservice and hospitality projects. A graduate of Cornell University's School of Hotel Administration, he has taught Hospitality Facilities Planning and Design at the University of Central Florida's Rosen College of Hospitality Management. He is also the author of a column on hospitality design that has been featured in dozens of publications throughout the United States, Canada, the United Kingdom, Hong Kong, India, the Netherlands, Switzerland, Nigeria, and the United Arab Emirates. As a practicing designer, Lee uses his operational experience on a daily basis to assist his clients with the planning of new and renovated foodservice facilities. His past projects, located in the United States and abroad, include all types of foodservice operations.