The design and decoration of the hotel are complicated. Besides the design style should be in line with the cultural characteristics of the dishes, the material selection should pay attention to environmental protection and economic benefits, and the decoration technology should ensure the construction norms. Besides, it also involves many aspects such as fire fighting construction and declaration, environmental assessment and health department audit, air conditioning system and weak current system.

Among them, the layout design of the whole plane scheme is the basis and difficulty of the hotel decoration design. Good dynamic design and excellent functional area planning can not only successfully pass the examination of fire protection, sanitation and environmental assessment, but also save unnecessary personnel and expenses for hotel operation and lay a good foundation for future business prosperity. On the contrary, unreasonable scheme layout design will cause a lot of trouble.

At the same time, the electricity consumption of restaurants, coal consumption and fresh air exhaust are also important links that cannot be ignored. The following three aspects are analyzed:

1

Generally speaking, the electricity consumption of restaurants is divided into the following four parts: kitchen equipment, lighting, sockets and fa? ade. Among them, kitchen equipment and sockets are the main ones. The mechanical and electrical engineering department needs to know the power of these different devices and calculate the total electricity consumption of the restaurant according to the power of each device. This total electricity consumption needs to be reported by the restaurant owner to the property for review. If it exceeds the total electricity consumption standard, it is necessary to apply for the excess electricity consumption. (If the total electricity consumption standard of the restaurant is 21 kilowatts, and the actual equipment needs 51 kilowatts, then the owner will apply for another 31 kilowatts of electricity consumption from the property). In general, the engineering department will consider energy conservation and environmental protection when purchasing electric equipment for restaurants, and will also control it within the total electricity consumption standard of restaurants, usually leaving a room of 11%.

2

The gas consumption is related to the type of restaurant and the number of people eating every day. Relevant gas consumption data can be brought into the following two formulas for preliminary estimation:

per capita gas = cubic gas consumption per day/(average meal rate per meal * total number of seats * business sessions per day)

cubic gas per day = per capita gas * number of people dining at the same time * average meal rate

Of course, there are some errors in the data calculated by this formula, and the decoration company needs to get the final gas consumption according to the actual situation of the restaurant. Even Chinese restaurants are divided into many cuisines, and each cuisine has different cooking methods. For example, Sichuan cuisine accounts for more than 81%, and the gas consumption is naturally relatively high. There is also the chef's gas habit, so this calculation formula can only be used as a reference value, but we can estimate the gas consumption of our restaurant according to this idea.

3

How to choose a suitable exhaust and fresh air system for the restaurant?

due to the large amount of heat dissipation and moisture dissipation in the dining room, such as lighting, electrical equipment, including kitchen, meals and people, and the high density of people and concentrated use time during the meal peak, in order to ensure the comfort and safety of the dining room environment, the air in the dining room must be kept clean by ventilation and fresh air supply, so as to eliminate the odor of food, wine and oil smoke. Here are some common forms of restaurant exhaust system:

1. Exhaust through the return fan

This exhaust system can directly exhaust the old air outside. It can also be sent to rooms with low air conditioning standards, such as pantry and kitchen. Its computer room occupies a large area, the air volume of the fan is large, and the required floor height is also high, so it is suitable for restaurants with large area and high grade.

2. Specially-designed exhaust system

Usually, an exhaust outlet is set on the ceiling of the restaurant, which is connected with air pipes. According to the actual situation, one or several exhaust fans are set to exhaust the polluted air outside, and the air conditioning system supplements the corresponding fresh air volume to maintain the air balance of the restaurant. When there are a large number of rooms in a restaurant, fan coil plus fresh air system is usually used for exhaust. Because the room space is small and relatively closed, exhaust cannot be ignored, so a separate exhaust system must be set up. The exhaust air volume is determined according to the fresh air volume. Usually, the exhaust air volume is slightly smaller than the fresh air volume, so that the room can maintain positive pressure.