Materialising comfort and efficiency: Elements of the restaurant

Bas Rozenbeek

doi:10.4324/9780203013656

Materialising comfort and efficiency: Elements of the restaurant

Bas Rozenbeek^*

^*Corresponding author for this work

Research output: Chapter in Book/Conference proceedings/Edited volume › Chapter › Professional

Abstract

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.

Original language	English
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
Chapter	6
Pages	165-190
Number of pages	26
ISBN (Electronic)	978-0-203-01365-6
ISBN (Print)	978-0-415-36332-7
DOIs	https://doi.org/10.4324/9780203013656
Publication status	Published - 2019

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10.4324/9780203013656

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Materialising comfort and efficiency: Elements of the restaurant

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