What are the design requirements for the streamline design of hotel restaurants?

Guest flow line: the line that guests take the elevator or escalator, enter through the lobby of the restaurant, enter through the main entrance of the restaurant, and reach the table directly through the guest passage. The starting point is the main entrance of the restaurant. Service assembly line: the line where the waiter takes the dishes out of the kitchen preparation room, delivers them to each table through the service channel, and then sends the tableware after the guests eat back to the dishwashing room. The starting point is the exit of the pantry and the end point is the entrance of the dishwashing room. The main problem of streamline design is to avoid the overlap and intersection of guest streamline and service streamline. Sending vegetables and collecting tableware should form a circular process. Guide the guests' travel route through the arrangement of dining seats. Keep a certain distance between the guest entrance and the kitchen entrance, preferably at both ends. The entrance and exit of the kitchen are separated, which ensures the smooth delivery of vegetables and the separation of cleaning and pollution.