| Document Type
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BL
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| Record Number
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740163
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| Doc. No
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b560097
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| Main Entry
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Arthur Gao.
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| Title & Author
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100 restaurant design principles\ Arthur Gao.
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| Publication Statement
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Shenyang, Liaoning, China: Liaoning Science & Technology Pub. House, 2012
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| Page. NO
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(413 pages) : illustrations (some color)
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| ISBN
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1619870746
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: 9781619870741
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| Contents
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Creation of Elegant Atmosphere; Presentation of Thematic Image; Provide a Location for Emotion and Memory; Image Design Showing Modern Dietary; Creation of Home-like Dining Place; Contemporary Interpretation of Traditional Image; Harmony between Natural and Artificial Form; Theme Design of Contemporary Asian Cuisine; Theme Design of Italian Cuisine; Theme Design of Chinese Cuisine; Theme Design of American Cuisine; Theme Design of Shanghai Cuisine; Theme Design of Thailand Cuisine; Theme Design of Indian Cuisine; Theme Design of Japanese Cuisine; Guidance of Sighting. Entrance Shape and Space EstimationPresentation of Design Concept; Progressive Organisation of Entrance Space; Entrance Innovation of Historic Building; Design of Street-corner Entrance; Design of Open Entrance; Sign Design of Entrance; Utilisation of Art Installation; Combination of Interior and Exterior Space; Definite and Clear Space Partition; Harmony Between Seating Distribution and Space Form; Private Plane Layout; Organic Space Arrangement; High-efficiency Guidance Design; Function Division and Colour Collocation; Functional Partition and Texture Transition; Open Layout. High-efficiency Layout in Small SpaceFlowing Circulation Design; Channel Design to Harmonise Different Spaces; Symmetric Linear Design; Influence to Action Route Caused by Seating Design; Scene Construction; Connection of Functional Spaces; Application of Intelligent Terminal; Harmonise Limitation of Floor Height; Continuity and Innovation of Traditional Space Model; Reuse of Sunken Space; Partition Wall Design and Space Division; Acoustic Design and Creation of Space Atmosphere; Linear Space Layout; Utilisation of Narrow Space; Space's Transition and Integration Design. Reconstruction of Classical Space ScaleLandscape Design and Interior Space Infiltration; Combination with Architectural Form; Reference to Natural Form; Colour Composition of Space; Obvious and Understandable Colour Presentation of Interface; Integrated Design of Floor Pavement; Harmony Between Ceiling Shape and Floor Height; Organic Interface Design; Mimesis Interface Shape Design; Elevation Design and Emotion Expression; Application of Interface Material as Art Installation; Interface Design and Space Composition; Combination of Interface Shape and Management Concept. Colour Choice to Strengthen Brand ImageNarrative Design of Interface Material; Reconstruction Design of Interface Texture; Olive Timber Decoration and Creation of Mediterranean Style; Ceiling Design and Direction Guide; Harmony with Architectural Equipment; Emphasise Thematic Elements; Reasonable Use of Natural Light; Integrated Design of Illumination; Dynamic Illumination Design; Interface Illumination and Creation of Space Atmosphere; Strengthen Space Image; Lighting and Texture Design; Indirect Lighting Design; Eco Theme Design; Australian Farmyard Theme Design; French Garden Theme Design.
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| Abstract
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This book explores various aspects relevant to restaurant design, including restaurant management concept, establishment of brand image and connection between different functional areas. Through 100 restaurant design cases, it proves that the secretof a restaurant' success lies in the unique dining experience it offers to customers. It also tells us the stories about the creation process by the designers with different professional and cultural experiences.--
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| Subject
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ARCHITECTURE -- Buildings -- Public, Commercial Industrial.
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| Subject
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Restaurants -- Decoration.
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| Subject
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Restaurants -- Design and construction.
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| LC Classification
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TX945.A784 2012
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| Added Entry
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Arthur Gao
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