How does the front hall and kitchen of the hotel cooperate?

Calculation of public area and service area of hotel

(English) Fred? Lawson (surname)

Lawson, a famous British hotel research expert, published a monograph after doing a lot of research on global hotel planning and design in 1990s, summarizing a lot of regular information between hotel design and operation. This print extracts and introduces them for your reference.

Calculation table of hotel public area and service area

Set m2/ each statement

restaurant

Main dining room 1.8, with no less than 2 seats per table.

Specialty Restaurant 2.0 includes theme restaurants.

Coffee shop and bar 1.6 includes a drinks desk.

Nightclub 2. 1 including dance floor

Public bar, lobby bar 1.5 theme bar or ordinary bar.

Cocktail lounge 1.6 buffet style

There is a sofa in lobby lounge area 2.0.

Entertainment lounge (with performances) 1.6 closed seats, including small stage.

Staff Restaurant 1.4 Fast Food Style

multifunctional hall

Ballroom:

General banquet1.21.0-1.4m2, adjusted according to the design.

Buffet 0.8 0.7- 1.0, adjusted according to the design.

Reception 0.6 Standing style

Front Zone 0.3 Preparation Zone or Intermittent Zone

Group dining 1.6 round table

Large conference:

Theater-style 0.9 closed layout and setting

Classroom-style 1.6 desk with writing strips

Banquet Style 2.0 10-20 Round Table

The service area is based on the total number of catering guests

Dressing room 0.04

The circulation area is adjusted by 0.2-20%, depending on the design.

Furniture and equipment warehouse 0. 14

Main kitchen 0.8 0.5- 1.0, adjusted according to the design.

Auxiliary kitchen 0.3 is provided by the chef.

Banquet kitchen pantry 0.2 Additional part of main kitchen

Room delivery and preparation room 0.2 Each room serves 30 rooms.

Catering warehouse 0.2 is calculated according to all catering seats.