होटल कमेंट ड्रॉपिंग टूल्स, होटल की सहायक गतिविधियाँ शामिल होने चाहिए: ऑफिशियल केबिन, कार्यात्मक आयोजना, रेस्टुरेन्ट, विश्राम होटल, गार्डन, पोट्रोवाच, स्टोर, मानसिक संक्षिप्त असिस्टेंट, विश्लेषण रूटीन وغيرها।
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.
酒店内设有全日餐厅、中餐厅、西餐厅、酒吧及咖啡厅等，餐厅规模越大，人均面积就越大。酒店餐厅餐桌和椅子-小型宴会厅小型宴会厅约50~100平方米，中型宴会厅约200平方米，大型宴会厅可达到500~700平方米，大型宴会厅设计应考虑灵活分割与整体使用，有专门的宴会厨房，房间一般无柱空间，净高超过5米。
除了因为需要储存大量的家具和道具，仓储空间通常占宴会厅面积的20%到25%，而且其位置需要便于搬运。快速过渡可以提高宴会厅的利用率。宴会厅与厨房储物之间的服务流程安排影响了服务效率，必须与客人流程完全分离。有两种组织方式，一种是服务流程作为轴线，大小宴会厅围绕服务流程布置；另一种是以服务流程为轴，以宴会厅的大小为球面进行布置。
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.
