New edition of a British text first published in 1987, primarily concerned with interpreting design criteria and functional requirements for various types of restaurants. Examples of projects from around the world illustrate current trends. Beyond design, the text also gathers facts and figures about food service operations, examines the markets for various kinds of restaurants, considers the feasibility of investments, and discusses ways in which companies can plan and organize development strategies. Includes numerous b&w photos and drawings of plans. Annotation c. by Book News, Inc., Portland, Or.