The fourth publication in the typological edition of the Department of Building Theory is devoted to the topic of gastronomic establishments. It complements the existing publications Mass Housing, Spaces for Film Screening and Libraries in the Age of New Media by adding another typological type.
Dining venues are an important social phenomenon that speaks volumes about the respective culture. In a modern society with developed tourism, changing consumer behaviour and a number of legislative requirements, the establishment of such an establishment represents a considerable challenge for the operator and its architect. In addition to an attractive drinks and food offer and quality service, an appropriate atmosphere and an efficient space layout are an important part of success in this highly competitive business.
The experienced author duo – architect Zbyšek Stýblo and operations specialist Zdeněk Lipš, present the theme in a clearly structured format. The historical overview, the laws of layout and basic concepts are complemented by a high number of references and, in particular, an analysis and description of the specific spatial parameters influencing the design of this type of buildings as well as the most important sources for further study.
This small but information-packed publication, based among other things on the latest anthropometric research, has the potential to become an indispensable guide for designers and operators in the design of catering facilities. However, its clear layout and wealth of detailed information will also be appreciated by all those who are interested in gastronomy purely as users.
The publication Spaces for Gastronomy can be purchased on the ground floor of the FA (in the new bookstore in the press centre). The publication will be launched at the Christmas Literary Café at the FA.
