You have just been hired to redesign the layout of a moderately priced restaurant in midtown New
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You have just been hired to redesign the layout of a moderately priced restaurant in midtown New York City. You serve two meals daily—lunch and dinner. In analyzing some of the critical elements in restaurant design (entrance, waiting and dining areas, bar, kitchen, and restrooms), what recommendations would you have for prioritizing your limited budget? In other words, which elements are the most critical to you and why?
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Related Book For
Operations Management Managing Global Supply Chains
ISBN: 978-1506302935
1st edition
Authors: Ray R. Venkataraman, Jeffrey K. Pinto
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