Şehir içi restoranlarda işletme, marka kavramı ve iç mekan kurgusunun alakart ve fastfood restoranlarda irdelenmesi
Analyzing interior design concept of in city fastfood and a la carte restaurants considering management and branding strategy
- Tez No: 213945
- Danışmanlar: PROF. NURAN YENER
- Tez Türü: Yüksek Lisans
- Konular: Mimarlık, İç Mimari ve Dekorasyon, İşletme, Architecture, Interior Design and Decoration, Business Administration
- Anahtar Kelimeler: food culture, in city restaurants, restaurant management, branding, restaurant identity, a la carte service, fast food service, service industry, interior design
- Yıl: 2007
- Dil: Türkçe
- Üniversite: Mimar Sinan Güzel Sanatlar Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: İç Mimarlık Ana Sanat Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 173
Özet
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Özet (Çeviri)
`Analyzing Interior Design Concept of in City Fast Food & A La Carte Restaurants considering Management and Branding Strategy.? In this thesis, in city restaurants are criticized, and many examples are attached from stanbul and other main cities of the world. In this study, Restaurant Management, branding, food culture, interior design of in city restaurants are criticized. There are five main parts in this study: Entrance part explains the methodology of the research. Details and limits of the thesis are told, and the purpose of the thesis explained briefly. First part includes the food culture and restaurant concept. The history of restaurants are researched, and restaurants are categorized according to the service type. A la carte and fast food, self service and ethnic restaurants are explained in detail. Second part includes management and branding strategies of in city restaurants. Operational and Managerial aspects of the restaurants are criticized from branding perspective. Developing brand and business identity topics are explained, at the same time, explanations are given about the architectural and interior design criterion. Third part includes the restaurant categorization according to the service type. In city a la carte and fast food restaurants are analyzed in detail. Conclusion part involves interior design details of a la carte and fast food restaurants including decoration materials, furniture, coloring, and lighting. The comparison of A la carte and fast food restaurants are detailed in every aspect. Also, some presumptions are given about the market and the future aspects of those restaurants.
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