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.
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.
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