酒店餐厅的餐桌和椅子，酒店应提供的支持功能包括：商务中心、会议室、餐厅、宴会厅、健身房、游泳池、超市、多功能厅、医疗办公室、物流室等。
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.
Soti gen restoran fòl, restoran sin, restoran wèst, bar ak kafe nan zilè zilè nan otèl. Lè restoran grandi, lèzòl mèt nan pèr pòp. Restoran otèl diné tabl ak chèn - salò chik Salò chik gen yon lè 50 la 100 mèt kwi, lè mitan se 200 mèt, e salò gran kapab gen 500 la 700 mèt kwi. Dizèn salò gran konbatè, dènye genyen divizyon fòlib ak yòzòl tout, ak kitchin konbatè spesyal, yon sal nan jwèt souvren, gen kò lwen lwen, lèzòl net yon lè pi gwo pase 5 mèt.
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.
The service streamline is short; the other is to arrange the banquet hall with the guest streamline as the axis, the service stream line is set along the periphery, and the service streamline is long. When using the banquet hall, guests can't directly see the logistics part of the line of sight, so they usually make a misplaced treatment or a walkway at the door leading to the service area. There should be enough space in the front area of the banquet hall. The vestibules of each hall should be arranged independently, with a cloakroom and information desk, and promote the smoothness of use with a clear and clear identification system.
