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.
Omais on täiendavõi restoranid, kuiamaid, lääne-restoranid, barid ja kafeed, mis asuvad eri aladel hotellis. Mitmekordne suurus restoranist, tähendab per capita ala suuremaks. Hotelli restoranikeldiim ja -stolud - küçük baloovõimuväljak. Küçük baloovõimuväljak on tüüpi 50 kuni 100 meetri kümme, orta suurus 200 meetri kümme, büyük baloovõimuväljak 500 kuni 700 meetri kümme. Büyük ölçekli düğün salonu tasarımı, esnek bölümlendirme ve genel kullanımı göz önünde bulundurmalıdır, özel düğün mutfak, oda genellikle sütunlu olmayan alan, net yükseklik 5 metreden fazladır.
Kui kaheksaastikku, kuna suurem mõõtmete ja propüritate koristamiseks vajaliku, on varustusala genel olarak konferentsihallinna alanının 20-25% eksi. Selle asukohanın uğurlanması onu kolayca saabutakse saabu. Hızlı dönüşümü konferentsihallinnale hizmet verimliliğini artırabilir. Konferentsihallinnast ja kehakala varustusala arasındaki hizmet akışının düzenlenmesi hizmet verimliliğini etkiler ve mutlaka müşteri akışından tamamen ayrılmalıdır. Organisatsioon için iki yöntem vardır, birincisi hizmet akışını eksen olarak almak, ve büyük salonu hizmet akışının etrafında düzenlemektir.
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.
