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Thiết kế nhà hàng

Tham khảo tài liệu 'thiết kế nhà hàng', kỹ thuật - công nghệ, kiến trúc - xây dựng phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | RESTAURANTS SPACE REQUIREMENTS See also pp. 255-6 To be able to eat comfortably one person requires a table area of around 60cm wide by 40cm deep. This provides sufficient clearance between adjacent diners. Although an additional 20cm of space in the centre for dishes and tureens is sometimes desirable an overall width of 80-85cm is suitable for a dining table. Round tables or tables with six or eight sides with a diameter of 90-120cm are ideal for four people and can also take one or two more diners. The minimum spaces for thoroughfares or between a table and a wall are shown in T . Note that round tables require somewhat more floor area. 58 45 75 40 50 100-110 30-40 50 2 Breakfast setting 1 tea or coffee pot 2 milk jug 3 jam or butter dish 4 sugar basin 5 fork 6 knife 7 teaspoon 8 plate 9 serviette 10 saucer 11 tea or coffee cup 3 J Simple lunch setting 1 dinner fork 2 dinner knife 3 soup spoon 4 dessert spoon 5 tumbler 6 wine glass 7 soup dish 8 dinner plate 9 serviette 4 J Banquet setting 1 entree fork 2 fish fork 3 dinner fork 4 soup spoon 5 dessert spoon 6 dinner knife 7 fish knife 8 entree knife 9 soup dish 10 dinner plate 11 serviette 12 tumbler 13 wine glass 14 liqueurglass Space requirements for server and diner 625 f 85h 2.50-------1 3 75 table length with head of table 5 Pers - 1.65 7 2 15 9 2 90. 11 3 52s 5J Tables seating plans 455 RCSTAI9 HANTS RESTAURANTS ARRANGEMENTS 1 1.00 4 1.00-4 1 00-4 1.00 4 1.00 1 Alcoves arrangement Functional layout for a small restaurant 1J Minimal seating layout 1-501-85-4----1 80----h- 85 -4 1.35 t- 85 ---1.80-----85-1 I---1.75----4-90 1----1.75----1451----1 75---1-90 1-----1 75- I Parallel table arrangement 05 --1 40 1604 1544 1.20 4-1.00-4 1.20 4504 1.20-4-1 00-4 1.20 I I-1.40 H 80 -1 1.40--GO---1.40 1- 80 -1-1.40 I Before any restaurant or inn is built the organisational sequence should be carefully planned. It is essential to establish what meals will be offered and at what quality and quantity. It is necessary to .