ავსტრალიული ლაქსური ჰოტელის რესტორანის დადების მადნიება და სათადარებლები მოთხოვნით

Hotel restaurant dining table and chair, hotel supporting functions should include: business center, conference room, restaurant, banquet hall, gym, swimming pool, supermarket, multi-purpose hall, medical office, logistics room and so on.

Australian hotel restaurant dining table and chairs - here focus on the hotel restaurant / banquet hall: The catering function is very important. In addition to serving the hotel guests, it is also necessary to take into account the external operation. It should be convenient for internal and external flow in the layout and streamlined organization. It is usually arranged in the bottom podium near the courtyard. In addition, the high-rise hotel The top floor is also a good location for restaurants and bars. In terms of configuration, the number of rooms, the size of the banquet hall, the load capacity of other facilities, and the scale of the existing catering facilities should be considered to find the entry point for the catering design in the hotel.

酒店的不同区域都有全职餐厅、中餐厅、西餐厅、酒吧和咖啡厅。餐厅的规模越大，人均面积就越大。酒店的餐厅餐桌和椅子 - 小宴会厅 小宴会厅大约有50到100平方米，中型宴会厅有200平方米，大型宴会厅可以是500到700平方米。大规模宴会厅的设计应考虑灵活的分区和整体使用，具有专门的宴会厨房，房间通常是无需柱子的空间，净高超过5米。

In addition, because a large amount of furniture and props are to be stored, the storage space generally accounts for 20 to 25% of the area of the banquet hall, and its position needs to be conveniently carried. The rapid transition can increase the utilization efficiency of the banquet hall. The service streamline arrangement between the banquet hall and the kitchen storage affects the service efficiency and must be completely separated from the guest streamline. There are two ways to organize, one is the service streamline as the axis, and the size ballroom is arranged around the service streamline.

خدمة التوجيه قصيرة؛ الأخرى هي ترتيب قاعة الولائم حول خط الخدمة كمحور، ويتم وضع خط الخدمة على طول الأطراف، وخط الخدمة طويل. عند استخدام قاعة الولائم، لا يمكن للضيوف رؤية جزء من خط الرؤية للعمليات اللوجستية مباشرة، لذلك يقومون عادةً بمعالجة خاطئة أو إنشاء ممر في الباب يؤدي إلى منطقة الخدمة. يجب أن يكون هناك مساحة كافية في المنطقة الأمامية لقاعة الولائم. يجب ترتيب الفناءات بشكل مستقل لكل قاعة، مع حمامات ومكتبات للمعلومات، وتعزيز سلاسة الاستخدام بنظام تعريف واضح ومحدد.