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»Concept« Gastronomy and Catering

Food and drink – ranging from vital intake of nourishment to opulent society dinners. Just as broad is the range of places to eat and drink presented in Issue 2012/3 – from simple snack bar to exclusive Parisian restaurant. Concept Gastronomy is packed with bars, cafés and restaurants with very individual characters and special features.

The new canteen of the Spiegel publishing house in Hamburg with its amazing multi-facetted luminous ceiling is one example, while the wooden interior cladding in a sushi bar in Sydney designed for pleasant acoustics is another. Overall architectural and kitchen technology planning of gastronomic facilities is considered in an extensive article in the Typology section. Floor area requirements, spatial planning principles and process lines are explained by means of exemplary floor plans, providing concrete planning aids.

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DETAIL 3/2012

»Concept« Gastronomy and Catering

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