| 書目名稱 | The Shape of Space: Food Preparation Spaces | | 編輯 | Crane,Dixon | | 視頻video | http://file.papertrans.cn/920/919705/919705.mp4 | | 圖書封面 |  | | 描述 | This book is intended as a tool for architects, interior designers and other professionals to identify the space requirements for domestic or commercial kitchens and food preparation areas. The size and of kitchens are often determined by external shape factors rather than the internal operating requirements. The various factors of access, servicing and function, combined with the often predetermined size and shape make many food preparation areas unique. The purpose of this book is to identify the principles applying in various situations and to show by example how the same basic functional criteria can be satisfied within a variety of spatial contexts. The book is divided into five chapters dealing with domestic and commercial kitchens, food serveries and foods courts and retail catering. Each chapter identifies the various criteria to be borne in mind when preparing layouts, and provides specimen plans and information that can be applied directly to a wide range of food preparation facilities. In preparing this book we have consciously intended the information to be plagiarized or copied directly, either by photocopying, cutting and pasting, tracing or computer scanning. All the | | 出版日期 | Book 1990 | | 關(guān)鍵詞 | access; architects; computer; design; kitchen; mind; opera; planning; space; subject; will | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4613-1481-3 | | isbn_softcover | 978-0-442-30526-0 | | isbn_ebook | 978-1-4613-1481-3 | | copyright | Diagram Visual Information 1990 |
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