# Restaurant Design: Concept to Customer (Thibodeaux)

- By: William R. Thibodeaux
- Publisher: Chef John Folse Culinary Institute at Nicholls State University
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Restaurant_Design%3A_Concept_to_Customer_(Thibodeaux))
- Licence: [CC BY-NC-SA 4.0](https://creativecommons.org/licenses/by-nc-sa/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Restaurant_Design%3A_Concept_to_Customer_(Thibodeaux)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20778/pdf

This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant.