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.
Malti: 此处重点介绍酒店餐厅/宴会厅：餐饮功能非常重要。除了为酒店客人提供服务外，还需要考虑外部运营。布局应便于内外流动，并且组织要流畅。通常设置在底部台基附近的小院子里。此外，高层酒店的顶层也是餐厅和酒吧的好位置。在配置方面，要考虑房间数量、宴会厅的规模、其他设施的承载能力以及现有餐饮设施的规模，以找到酒店餐饮设计的切入点。
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.
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. --- Il servizio è corto; l'altro è di disporre il salone da banchetto con la linea degli ospiti come asse, la linea del servizio è disposta lungo il perimetro, e la linea del servizio è lunga. Quando si utilizza il salone da banchetto, gli ospiti non possono vedere direttamente la parte logistica della linea di visione, quindi di solito fanno un trattamento sbagliato o un passaggio a porta all'area di servizio. Dovrebbe essere sufficiente spazio nella parte anteriore del salone da banchetto. I vetrine di ogni salone dovrebbero essere disposte indipendentemente, con un bagno e un banco informativo, e promuovere la fluidità dell'uso con un sistema di identificazione chiaro e chiaro.
