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.
There are full-time restaurants, Chinese restaurants, western restaurants, bars and cafes in different areas of the hotel. The higher the size of the restaurant, the larger the per capita area. Hotel restaurant dining table and chairs - small ballroom The small ballroom is about 50 to 100 square meters, the medium size is 200 square meters, and the large ballroom can be 500 to 700 square meters. The large-scale banquet hall design should take into account the flexible division and overall use, with a special banquet kitchen, the room is usually column-free space, the net height is more than 5 meters.
또한, 대량의 가구와 소품을 저장하기 위해 저장 공간은 일반적으로 연회장의 면적의 20%에서 25%를 차지하며, 위치는 편리하게 이동할 수 있어야 합니다. 빠른 전환은 연회장의 사용 효율성을 높일 수 있습니다. 연회장과 주방 저장 간의 서비스 흐름 조정은 서비스 효율성에 영향을 미치므로 손님 흐름과 완전히 분리되어야 합니다. 두 가지 조직 방식이 있는데, 하나는 서비스 흐름을 중심으로 하고 큰 실내를 서비스 흐름 주변에 배치하는 것입니다.
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.
