This creative project involved the plan and design of a historical theme concept tableservice restaurant influenced by nineteenth-century Hoosier farm, home-life, and tavern-keeping traditions. Many areas of subject matter were examined in the background study preliminary to the creative plan and design. These were: early Indiana and Colonial history--traditions relating to food preparation and service, farm and home life, travel and tavern-keeping, furniture styles and home interiors; the restaurant industry--economic indicators, customer and service trends, market analysis, and menu planning; restaurant business procedures--ownership, finance, leasing, accounting, and insurance; regulatory (law) considerations--wage and hour, tips, employee meal credit, uniforms, sanitation, alcoholic beverage, copyright, and zoning; principles of restaurant layout, space requirements, atmosphere, service, work area analysis and equipment selection.The completed project consisted of a scaled schematic drawing of the restaurant interior with individual room enlargements and corresponding, sequentially-numbered furnishings guide. In addition, an artist's sketch of the exterior was provided. / Department of Home Economics
| Identifer | oai:union.ndltd.org:BSU/oai:cardinalscholar.bsu.edu:handle/181918 |
| Date | January 1979 |
| Creators | Talley, Ann L. |
| Contributors | Miller, B. Jeanette |
| Source Sets | Ball State University |
| Detected Language | English |
| Format | xi, 188 leaves : ill. ; 28 cm. |
| Source | Virtual Press |
| Coverage | n-us-in |
Page generated in 0.0018 seconds