The hotel restaurant dining table and chair should be designed to accommodate a variety of dining experiences, from casual meals to formal banquets. The supporting functions of the hotel should include amenities such as a business center, conference room, restaurant, banquet hall, gym, swimming pool, supermarket, multi-purpose hall, medical office, and logistics room. These facilities should be easily accessible to guests and provide a convenient and comfortable environment for all types of events.
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.
În diversele zone ale hotelului există restauranturi full-time, restauranturi chineze, restauranturi occidentale, baruri și cafenele. Cu cât dimensiunea restaurantului este mai mare, cu atât arealul per capita este mai mare. Tabel și chirie pentru masă de mâncare în restaurantul hotelier – salon mic. Salonul mic are de aproximativ 50 la 100 metri pătrat, salonul mediu are 200 metri pătrat, și salonul mare può fi de 500 la 700 metri pătrat. Designarea a saloanei de banquet de dimensiuni mari debe considera divizarea flexibile și utilizarea generală, cu o cucină specială pentru banquet, sala este de obicei un spațiu sans colonne, cu o înaltime netă de mai mult de 5 metri.
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.
