ABSTRACT
Restaurants and other facilities providing food and drink for consumption on the premises are labour intensive services which invariably operate in a highly competitive environment. The role of design in foodservice premises is to: attract identified markets of customers and communicate a suitable image, and create a comprehensive style and quality of ambience appropriate to customer expectations. New concepts in food and beverage service operations are constantly being introduced and those which can be shown to be successful are invariably developed as specific product brands. Differences between these operations lie in: variety of food offered, method of service, space and facilities available to the customer, and amount of food processed on site. Commercial food service establishments must be located where people need to obtain meals and refreshments such as: city and town centres, resorts and visitor attractions, at stopping places along main highways, and airports, main railway stations.
