The Practical Guide to Restaurant Design and Operations: A Roadmap from Concept to Launch
暫譯: 餐廳設計與營運實務指南：從概念到啟動的路徑圖

Reza Ahmadi brings more than four decades of combined professional and academic experience in architecture, interior design, and design education. Over the span of his career, he has taught at multiple institutions, most prominently Ball State University, where he served as an associate professor and the director of the Interior Design Program for more than 20 years. His research focus on design programming, universal design, post-occupancy evaluation, and the creative design process. Alongside his academic work, Reza has practiced professionally as a design principal and consultant, leading numerous interior design and architectural projects. His expertise bridges both the creative and operational sides of design, equipping owners and students alike with practical methods to translate ideas into built reality. His approach emphasizes clear communication, cost-conscious solutions, and design strategies that connect directly to business goals.

Craig Webster is a professor of Hospitality and Food Management at Ball State University, IN, where he has built a distinguished career in teaching, research, and industry engagement. With an extensive publication record across hospitality, tourism, and management, his work bridges policy, operations, and guest experience. His research interests include consumer behavior in hospitality, restaurant operations, and the intersections of food culture, business strategy, and service design. Dr. Webster has collaborated widely with restaurant owners, hoteliers, and hospitality professionals to better understand the practical challenges of operating successful foodservice establishments. His experience advising entrepreneurs, coupled with his academic rigor, ensures that readers benefit from both theoretical insight and grounded operational strategies.

Reza Ahmadi 擁有超過四十年的專業與學術經驗，專注於建築、室內設計及設計教育。在他的職業生涯中，他曾在多所機構任教，最著名的是巴爾州立大學（Ball State University），在那裡他擔任副教授及室內設計課程主任超過二十年。他的研究重點包括設計規劃、無障礙設計、使用後評估以及創意設計過程。除了學術工作外，Reza 也作為設計負責人和顧問專業執業，領導多個室內設計和建築項目。他的專業知識橋接了設計的創意與運營兩個方面，為業主和學生提供實用的方法，將想法轉化為實際建設。他的做法強調清晰的溝通、成本意識的解決方案，以及直接與商業目標相連的設計策略。

Craig Webster 是巴爾州立大學（Ball State University, IN）款待與食品管理的教授，他在教學、研究和產業參與方面建立了卓越的職業生涯。擁有廣泛的出版紀錄，涵蓋款待、旅遊和管理領域，他的工作橋接了政策、運營和顧客體驗。他的研究興趣包括款待業的消費者行為、餐廳運營，以及食品文化、商業策略和服務設計的交集。Webster 博士與餐廳業主、酒店業者及款待專業人士廣泛合作，以更好地理解成功食品服務機構運營的實際挑戰。他在指導企業家的經驗，加上其學術嚴謹性，確保讀者能夠從理論見解和實際運營策略中獲益。