Passengers and airport visitors make very different demands on the caterer, who wants to offer his guests oases of quiet and comfort. He can only do this, however, if the airport makes it possible for him. The requirements of this "realm of Lucullus" must therefore be made known early to both planners and architects. The writer has interviewed leading men from the company, Steigenberger Hotelgesellschaft, on the subject and assembled a long list of requirements and suggestions in the following article. They arise from the experience accumulated by Germany's biggest hotel company and its subsidiary, Steigenberger consulting, which also runs and helped to plan all the restaurants but one at Frankfurt airport.

  • Corporate Authors:

    Bauverlag GmbH

    Wittelbacherstrasse 10
    6200 Wiesbaden,   Germany 
  • Authors:
    • Colbatzky, M
  • Publication Date: 1974-3

Media Info

  • Pagination: p. 84-94
  • Serial:

Subject/Index Terms

Filing Info

  • Accession Number: 00155573
  • Record Type: Publication
  • Source Agency: Federal Aviation Administration
  • Files: TRIS, USDOT
  • Created Date: Sep 20 1977 12:00AM