Abstract
The article describes development of the set of recommendations concerning design and modernisation of illumination systems for catering industry. Relevant publications were studied, a number of parameters of illumination systems and colour layouts of catering outlets were reviewed, three scenarios of restaurant illumination were modelled, a questionnaire was developed and potential restaurant visitors (of different gender and age) were surveyed, and the summarised list (set) of recommendations to be used in design of catering outlets was formed.
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