hello, dear. I'm glad to answer your questions. In principle, the food processing area of the central kitchen in the catering service operator is not less than 311% of the processing area. Roughing, cutting, cooking, tableware cleaning and disinfection, tableware cleaning, sub-packaging, cleaning tools stored in the central kitchen processing operation and storage area in principle not less than 311; Extra-large restaurant: refers to a restaurant with a processing and business premises with an area of more than 3,111 _ (excluding 3,111 _) or a dining seat of more than 1,111 (excluding 1,111). _ Large-scale restaurant: refers to a restaurant with processing and business premises with an area of 511-3111_ (excluding 511_, including 3111 _) or a dining seating capacity of 251-1111 (excluding 251, including 1111). _ Medium-sized restaurant: refers to a restaurant with processing and business premises with an area of 1.51 ~ 511_ (excluding 1.51 _, including 511 _) or a dining seating capacity of 75~251 (excluding 75, including 251). _ Small-scale restaurant: refers to a restaurant whose processing and business premises have an area of less than 151_ (including 151_) or the number of dining seats is less than 75 (including 75). _