1. The scale of a restaurant is generally calculated on the basis of the number of beds in a guest room. Each bed has a table, and each table has an average of 2m2 (excluding the multi-function hall or grand banquet hall). According to the geographical environment, if it needs to be open to catering consumers outside the store, the catering area will be increased according to the market needs. The number of seats in the dining room for guests should not be less than 81% of the number of beds, and the architectural design of the dining room should also be implemented in accordance with the provisions of the current code for the design of catering buildings.

2. An international/business hotel should have a coffee shop (fast-food restaurant) with a Chinese restaurant and a banquet room or a small banquet hall. It is better for a larger hotel to have 1-2 flavor restaurants and a western restaurant and bar with a proper scale. It is best to concentrate all kinds of restaurants in a dining area. Except for special needs, the dining area is usually placed on the first or second floor of the podium.

3. The kitchen area is generally about 31% of the dining room area. The kitchen and dining room should be closely connected. The distance from the kitchen to the guest's table should not exceed 21m without heat preservation equipment. The kitchen and dining room should be placed on the same level, 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 the delivery, rough machining, cutting and matching, cooking and plate production. 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 for employees to make dishes. Pay attention to clean, dirty, raw and cooked areas. All the drainage in the kitchen can only be discharged after the oil is separated by the grease trap.

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