What is the design standard of hotel restaurants?

1. The scale of the restaurant is generally calculated by the number of beds in the guest room, with one bed and one table, with an average of 2m2 per table (excluding the multi-function hall or grand ballroom). According to the geographical environment, if it needs to be opened to out-of-store catering consumers, the catering area will be increased according to market demand. The number of seats in the dining room for guests should not be less than 80% of the number of beds, and the architectural design of the dining room should also be implemented in accordance with the current Code for Design of Catering Buildings.

2. International/business hotels should have cafes (fast food restaurants), Chinese restaurants, banquet halls or small banquet halls. A bigger hotel should also have a restaurant with 1 ~ 2 flavor, as well as a western restaurant and bar with appropriate scale. It is best to concentrate all kinds of restaurants in one dining area. Except for special needs, the dining area is generally placed on the first or second floor of the podium.

The kitchen area is generally about 30% of the dining room area. The kitchen and dining room should be closely connected. The distance from the kitchen to the guest table is no more than 20m, and there is no heat preservation equipment. The kitchen and dining room should be placed on the same floor, and the floors should not be staggered unless absolutely necessary.

4. The kitchen should include relevant processing rooms, preparation rooms, warehouses and kitchen service rooms. The layout of the kitchen should consider the production of catering, from the procurement, receipt, warehousing, storage and safekeeping of raw materials to delivery, rough machining, cutting and matching, cooking and plate making. Pay attention to the following aspects: according to the production and production order layout; Avoid the intersection and backflow of logistics in and out of the kitchen; Avoid the intersection of people flow and logistics, and the intersection of employee flow and passenger flow; Try to shorten the walking route of employees cooking. Pay attention to clean, dirty and raw areas. All the drainage in the kitchen must go through the grease trap to separate the oil before it can be discharged.

5. The position of the kitchen exhaust pipe should consider the relationship between the wind direction when designing, so as to avoid the lampblack floating to the guest room after being discharged.