Metric handbook - planning and design data. 3rd edition. Part 17 - Restaurants and foodservice facilities. (18 of 48)

Publication Year

2007

Document Status

Withdrawn

Abstract

Presents basic design requirements and principal dimensional data for the buildings addressed, as well as succinct guidance on how to use the information and what regulations may require the attention of the designer. Seeks to explain the principles of architectural design from a fundamental rather than aesthetic perspective. The handbook also covers broader aspects of design such as materials, acoustics and lighting, and general design data on human dimensions and space requirements.

Document History

Replaced by 4th edition 2012, updated in reference to the latest construction standards and new building types, and sustainable design has been integrated into chapters. This document is part of a larger document, Metric Handbook - Planning and Design Data, which has been split into parts for ease of use. Supersedes the 1999 edition. Edited by David Littlefield.

Author

Lawson, F.

ISBN

9780750652810

Publisher Information