This chapter examines a series of architectural situations and spatial arrangements in which convention and intuition are applied with the purpose of making customers feel at ease while allowing the process of preparing and serving food to be as smooth as possible. These include both the immediately visible aspects such as entering the premises as well as being seated and served, but attention is given also to the ‘backstage,’ the spaces where food is prepared, either in or out of the sight of the customer.
|Title of host publication||Restaurants and Dining Rooms|
|Editors||Franziska Bollerey, Christoph Grafe|
|Place of Publication||London and New York|
|Publisher||Routledge - Taylor & Francis Group|
|Number of pages||26|
|Publication status||Published - 2019|