Turning the Tables: The Psychology of Design for High-Volume Restaurants

Robson, Stephani K. A.

dc.contributor.author	Robson, Stephani K. A.
dc.date.accessioned	2020-09-12T21:04:59Z
dc.date.available	2020-09-12T21:04:59Z
dc.date.issued	1999-06-01
dc.identifier.other	4883440
dc.identifier.uri	https://hdl.handle.net/1813/71791
dc.description.abstract	The use of colors, sounds, sights, and smells can be applied to restaurant settings to encourage a high customer volume and fast table turns.
dc.language.iso	en_US
dc.rights	Required Publisher Statement: © Cornell University. Reprinted with permission. All rights reserved.
dc.subject	facilities planning
dc.subject	interior design
dc.subject	high-volume restaurants
dc.subject	consumer volume
dc.subject	psychology
dc.subject	table turns
dc.title	Turning the Tables: The Psychology of Design for High-Volume Restaurants
dc.type	article
dc.description.legacydownloads	Robson12_Turning_the_tables_The_psychology_of_high_volume_restaurant_design.pdf: 6589 downloads, before Aug. 1, 2020.
local.authorAffiliation	Robson, Stephani K. A.: skr4@cornell.edu Cornell University